French Omelette with Mushrooms & Truffles

Mise en Place

• Cutting board
• Knife
• 11” Non-stick Pan
• Medium Bowl
• Fork
• Small Spatula
• Plate
• Paper Towels

Ingredients

( * Please keep refrigerated before class )

• 6 ea Large Eggs, Pasture Raised*
• 1 oz Olive Oil
• ½ lb Wild Mushrooms*
• 4 oz Cypress Grove Goat Cheese*
• 1 jar Truffle Carpaccio*
• 1 packet Balinese Truffle Salt
• 2 oz Butter*
• 1 clove of Garlic*
• 2 sprigs of Thyme*

Prep During Class

1. Fill the bowl with warm water and wash the mushrooms. Drain them and set them on a plate lined with paper towels.
2. Cut the mushrooms into bite-size pieces.

How to Cook

1. Heat the olive oil over medium-high heat in the non-stick pan.
2. Add the wild mushrooms and saute until lightly caramelized, season with Balinese Truffle Salt.
3. Finish the mushrooms with Truffle Carpaccio, set aside. Clean the pan.
4. Crack three eggs into the bowl, add one half eggshell of water, and whisk with a fork.
5. Heat the pan over medium heat and add half the butter, allow it to sizzle.
6. Add all the eggs to the pan and stir them with the spatula.
7. Once set, add half the goat cheese to the omelette.
8. Roll the omelette over in the pan three times.
9. Plate the omelette and top with half of the mushrooms.
10. Repeat the recipe to make another omelette.
11. High five yourself because, yes, you just made the perfect omelette and it’s delicious!