Truffle omelette

3 eggs

Fresh black truffle, grated

20g goats cheese

30g mushrooms sliced

20g spinach, kale or other leafy greens

Salt and freshly ground black pepper

Whisk eggs together with truffle, salt and pepper.

In an omelette pan heat a little oil, and sauté mushrooms.

Add spinach or other leafy greens to pan, and toss.

Add egg and move gently with a fork until almost set.

Sprinkle on cheese, and roll up omelette.

Serve immediately.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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