During the week it’s grab-and-go breakfasts, so when the weekend comes we love to luxuriate in a no-rush, hearty breakfast. We don’t often eat truffles, an expensive delicacy, but we had a couple of precious globes carefully tucked away and decided to indulge. A few whipped eggs, some sharp and creamy Beecher’s Flagship Cheddar cheese (a classic here in Seattle), and we were on our way to the best omelette ever. We finely chopped our tartufi, sprinkled them over our omelettes, and finished the dish off with browned butter. Decadent and delicious!
Beecher’s Flagship Cheddar Omelette with Truffles and Brown Butter
Makes 2 omelettes
Look for truffles in specialty markets or online at Amazon.com. Alternatively, you can finish your omelette off with truffle oil instead of butter.
1-2 small truffles, finely chopped
A few stems of chives, finely chopped
4 eggs, beaten
4 tablespoons butter, divided
Beecher’s Flagship Cheddar or any sharp white Cheddar, as much as you’d like!
Salt and freshly ground pepper to taste
Finely chop truffles and chives then set both aside.
For two omelettes, beat 2 eggs separately in bowls.
Add 1 tablespoon to a large skillet over medium heat. As butter begins to turn lightly brown, add eggs. Let set just a bit then top with cheese. Cook 1-2 minutes, then fold omelette into thirds (flip one edge in towards the center, then flip the other edge over). Carefully slide onto a plate.
Repeat steps above to make the second omelette.
Add the remaining 2 tablespoons of butter to the skillet and cook until a light golden brown. While butter is cooking divide the truffles and chives among the two omelettes.
Spoon brown butter over both omelettes and serve.
Season to taste with salt and pepper.
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