In Umbria the locals use the delectable black truffle rather like the rest of us use parsley – in generous quantities with not a lot of regard for its value on the market! In sizeable chunks, it flavours this rustic omelette to make it something really special. The important thing is that the truffles should be absolutely fresh and that they should not stew as the eggs cook, so make sure the omelette stays soft and slightly runny in the centre. If truffles are out of the question, flavour the omelette with truffle paste to taste. A friend tried this for me with a small tube and suggested beating the eggs first and then stirring in the truffle paste, so that it does not break up too much. This gives the omelette a more interesting colour and texture, rather than an overall grey.
Brush the truffles, wipe them with warm water and a cloth and then grate them or cut them into chunks. Beat the eggs with a little salt and pepper and the cream, then add the truffles.
Heat the butter in a heavy omelette pan until melted and hot but not sizzling or changing colour. Tip in the egg and truffle mixture. Cook over low heat until golden on the underside. Then turn the omelette out on to a plate or lid, slide back into the pan the other way up. Cook until the other side is golden, bearing in mind that the centre of the omelette should stay soft and runny. Cut it into little slices and sprinkle with lemon juice just before serving.
© 1995 Valentina Harris. All rights reserved.