Black Truffle Omelets

• 1 3/4 ounces (50 g) fresh or canned black truffles, preferably Pebeyre*
• 8 large eggs
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• Special equipment: a Japanese Benriner or other adjustable-blade slicer
• Accompaniments: mesclun salad with truffle vinaigrette country bread

1. Cut truffles into slices slightly less than 1/8 inch thick with slicer.
2. Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined.
3. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor.
4. Add salt and pepper.
5. Put oven rack in middle position and preheat oven to 200F.
6. Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.
7. Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes.
8. Fold omelet in half using spatula, then transfer to an ovenproof plate.
9. Cover omelet loosely with foil, then transfer plate to oven to keep warm.
10. Make 3 more omelets in same manner, transferring to plate in oven as cooked.
11. *Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).

black truffles, eggs, salt, black pepper, unsalted butter, country bread

Taken from www.epicurious.com/recipes/food/views/black-truffle-omelets-230751 (may not work)