Black Truffle Omelette is an Umbro-Marchigiana speciality. It can be served as a starter or as a main dish. It’s a tasty dish, delicious eaten hot.
75 g of black truffle (Tuber melanosporum or if you don’t have it, aestivum or brumale)
3 spoonfuls of extra virgin olive oil
Beat the eggs with salt and pepper. Add the grated truffle, mix carefully and pour in the boiling oil. Cook both sides.