Omelette with Périgord truffle

You will need two eggs and a "quail egg-sized portion" of truffle butter per person. Beat the eggs and the butter just as you pour them into the pan. Remove the omelette while it is still moist and grate fresh or frozen truffle over it, before folding in half for serving.
Out of season, use pieces of Périgord truffle from a small jar. One small jar of 20 gr by Unitruffe for an 8 egg omelette (for 4 persons) is perfect.

att We enjoyed a Tiregand 2008 with this dish.