Truffle Omelette (Umbria)

Appetizers

Ingredients

Black Umbrian Truffles - 2 small

Olive oil - 5 tbsps

Salt

Parsley, finely chopped - 2 sprigs

Eggs - 8

Grated parmesan cheese - 2 1/2 tbsps

Butter - 4 tbsps

Clean the truffles thoroughly and slice them very thinly.

Heat the oil in a thick-bottomed frying pan and add the truffles, a pinch of salt and parsley. Leave over a low heat for a couple of minutes to bring out the flavors.

Beat the eggs with a pinch of salt and the parmesan cheese. Heat the butter in a large frying pan, add the eggs and swirl the pan around to spread them evenly - or just stir them with the back of a fork. When the eggs are set, put the truffles down the center, fold up one side of the omelette, then the other. In Umbria, this dish is served either hot or cold.

Serves 4 to 6