# Rolled Truffle & Mushroom Omelette

French recipe from Chef Jason McKinney, about 25 minutes, serves about 2.

The pan should be non-stick and the butter should foam but never brown.

- Total time: about 25 minutes (estimated)
- Hands-on: about 25 minutes
- Serves: about 2
- Level: Easy
- Cuisine: French

## Ingredients

- 6 large, pasture-raised eggs
- 2 tablespoons olive oil
- ½ pound wild mushrooms
- 4 ounces goat cheese
- 1 jar truffle carpaccio (sliced black truffle in oil)
- Truffle salt or flaky sea salt, to taste
- 4 tablespoons unsalted butter
- 1 garlic clove
- 2 sprigs thyme
- 1 bunch chives

## Method

1. Cut the mushrooms into bite-size pieces. Finely slice the chives.
2. In a non-stick pan over medium-high heat, heat the olive oil. Add the wild mushrooms, garlic, and thyme and sauté until lightly caramelized. Season with truffle salt or flaky sea salt.
3. Finish the mushrooms with truffle carpaccio, then set aside and clean the pan. Crack three eggs into a bowl, add one half eggshell of water, and whisk with a fork.
4. Heat the pan over medium heat and add half the butter. When the butter begins to sizzle, add the eggs and stir them with the spatula.
5. Once set, add half the goat cheese, then roll the omelet over in the pan three times. Plate the omelet and top with half of the mushrooms and a sprinkle of chives.
6. Repeat to make a second omelet. Give yourself a high five because you just made the perfect omelet and it’s delicious!

## Tools

- Plate
- Paper towels
- Medium mixing bowl
- Cutting board
- Knife
- 11” non-stick pan
- Fork
- Small spatula

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/french-rolled-omelette-with-wild-mushrooms-black-truffle
By Chef Jason McKinney. Free to cook; please link the page when you share it.