Spinach and Truffle Cheese Omelette
This spinach and truffle cheese omelette is a six-egg brunch omelette folded around fresh spinach and a matured cow’s cheese studded with truffle, finished with white truffle oil and a little butter. It comes together in well under 15 minutes, which makes it an easy way to turn an ordinary morning into something that feels special. If you want a vegetarian dish that tastes far more impressive than the effort it takes, this is the one.
I love brunch, it’s one of my favorite meals of the day. I don’t eat it every day, but I love saving time for it on the weekend, for example on a lazy Sunday when we’re waking up later than usual. If we have friends over as well, even better. The more, the merrier. Putting together a brunch menu to serve with my husband or my friends is one of my favorite activities, and this omelette is the perfect example of how much of a brunch enjoyer I am.
I also love everything that involves truffles. Truffles are my weakness. If I see something with truffles in the ingredient list on the shelves, I buy it. Truffle salt, oil, butter, some kind of creamy spread, pasta sauce, you name it, I probably have it in my fridge or pantry already. If you feel the same way, you’ll also enjoy my truffle pasta with homemade truffle salsa and my creamy truffle orzo.
What goes into this truffle omelette
The ingredient list is short, so each one matters. For this recipe I used a white truffle-infused oil and a matured cheese made with cows’ milk and pieces of truffles. That cheese is the star, so it’s worth seeking out a good one. A matured, firm truffle cheese grates cleanly and melts into the eggs without going greasy, while the visible truffle bits carry most of the aroma.
- 6 medium eggs form the base. Room-temperature eggs whisk up fluffier than cold ones.
- 100 g (3.5 oz) cow cheese with truffle bits, grated, for flavor and a gentle melt.
- Truffle olive oil and butter, half a tablespoon of each, for cooking. The oil brings aroma; the butter helps with even browning.
- A few fresh spinach leaves, folded in whole so they wilt just enough to stay tender.
- Smoked Maldon salt and white pepper, to taste. White pepper keeps the omelette looking clean and pale.
- Chives for garnish.
One note on the oil: this white truffle flavored oil has a strong flavor, which means it’s super delicious, but make sure to use it with caution. A little goes a long way, and too much can overpower the eggs.
How to fold it without breaking it
The technique here is gentle and unhurried. Heat the oil and butter together in a large non-stick pan, then whisk the eggs until fluffy and season them before they hit the pan. Pour them in and turn the heat to medium so the bottom sets slowly rather than rushing and toughening.
Scatter the spinach leaves and grated cheese over the top while the eggs are still a little wet. Wait until the omelette starts lifting near the edges, then use a spatula to fold it into a roll, section by section, slowly and carefully. If it feels like the bottom is coloring too fast, drop the heat to low so you don’t burn it. The goal is a soft, just-set interior, not a dry one, so pull it off the heat while the center still looks barely glossy.
Tips for the best results
- Use a wide pan. A large non-stick pancake pan gives the eggs room to spread thin, which makes the roll easier to fold.
- Don’t crank the heat. Medium to low is the whole game. High heat browns the outside before the inside sets and can scorch the truffle oil’s delicate aroma.
- Season before cooking. Mixing the salt and pepper into the whisked eggs distributes them evenly, so you don’t get salty patches.
- Grate the cheese fine. A finer grate melts faster and folds in smoothly before the eggs overcook.
- Add the truffle oil with restraint. Half a tablespoon is plenty for six eggs; you can always finish with a few extra drops at the table.
What to serve it with
I served this omelette with some fresh green leaves on the side, as well as fresh radishes. This is the first year I planted radishes, and they were absolutely delicious. I was surprised to see how fast they were growing. For this recipe I actually used the first-ever radish picked from my own garden, and I couldn’t be prouder. I planted the French Breakfast variety, which is longer and thinner in shape, and I recently added dark purple, white, yellow, and the classic pink spherical radishes too, so I’m curious to see how they turn out.
I served it for brunch together with a mini appetizer plate. I prepared the appetizers using various goodies from the “Deluxe” range from Lidl, such as Kalamata olives paste, artichoke paste, and a truffle cream cheese. If you’re building out a bigger spread, my brunch recipes collection and my quick healthy breakfast ideas are good places to keep going.
Make-ahead, storage, and a promise
Omelettes are at their best the moment they come off the pan, so this one is meant to be eaten fresh rather than stored. If you do have leftovers, keep them in an airtight container in the fridge for up to a day and warm them gently in a covered pan over low heat, since a microwave tends to make eggs rubbery. You can prep ahead by grating the cheese and washing the spinach in advance so the actual cooking takes only a few minutes.
If you’re a brunch lover like me, you have to promise me you’ll try this recipe soon. If you can find the perfect truffle cheese for it, the end result will be absolutely amazing without much effort, I promise. There are so many options out there for all my truffle lovers. And if you make it, don’t forget to leave me a comment down below and tell me what you thought about it. I want to know everything. For more ideas in the same spirit, browse my recipes with spinach or these veggie-packed breakfast muffins.
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Spinach and Truffle Cheese Omelette
Ingredients
- 6 eggs medium
- 100 g cow cheese with truffle bits
- ½ Tbsp truffle olive oil
- ½ Tbsp butter
- 3-4 fresh spinach leaves
- smoked Maldon salt to taste
- white pepper to taste
- chives for garnishing
Instructions
- Heat the truffle olive oil and butter in a large non-stick pan.
- Whisk the eggs until fluffy, then add the salt and pepper and mix.
- Pour the eggs into the pan and turn the heat to medium.
- Add the spinach leaves and grated cheese.
- Once the edges start lifting, use a spatula to slowly and carefully fold the omelette into a roll, section by section.
- Turn the heat to low so the omelette cooks through without burning.
- Serve with freshly chopped chives on top.
Notes
Frequently Asked Questions
No. It is a vegetarian recipe. It contains 6 eggs, butter, and a cow’s-milk cheese with truffle, all of which are animal products. If you want a plant-based version, you would need to swap the eggs, butter, and cheese for vegan alternatives, which changes the recipe.
Use a matured cheese made with cow’s milk and visible pieces of truffle. A firm, aged truffle cheese grates cleanly and melts into the eggs without turning greasy, and the truffle bits carry most of the aroma. A good truffle cheese is the single most important factor in how this omelette turns out.
Yes. The truffle cheese already provides plenty of truffle flavor, so you can cook the omelette in plain butter or olive oil if you prefer. The truffle oil simply deepens the aroma. Keep in mind that truffle oil has a strong flavor, so use it sparingly when you do add it.
Usually the heat is too high or you are folding too soon. Cook over medium heat, and only start rolling once the eggs begin lifting near the edges. Fold slowly, section by section, with a spatula, and lower the heat if the bottom is coloring too fast.
No. You add the fresh spinach leaves directly onto the eggs in the pan, and they wilt just enough from the residual heat as the omelette finishes. This recipe uses only a few leaves, so there is no need to pre-cook or wilt them separately.
Under 15 minutes from start to finish. Whisking and seasoning the eggs takes a couple of minutes, and the omelette itself cooks in just a few minutes over medium-to-low heat. Grating the cheese and washing the spinach ahead of time makes it even quicker.
Amazing, loved the combo! Thanks!