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–+ servings
Spinach and Truffle Cheese Omelette Omleta cu branza cu trufe si spanac

Spinach and Truffle Cheese Omelette

A fluffy two-egg omelette folded around melty cow's-milk truffle cheese and fresh spinach, finished with chives. Ready in about 15 minutes and elegant enough for brunch.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Choose Serving Size 2

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

A good matured cow's cheese with truffle is the key ingredient; use the truffle olive oil sparingly as it is strongly flavored. Best served immediately while still warm and soft.