Truffle Oil Omelet with Spinach and Mushroom

OverlandGourmet

New member
We just posted this recipe on the website. It was originally published in the Spring 2011 issue of Overland Journal and remains a personal favorite to this day!

Truffle-Oil-Omelet-with-Spinach-and-Mushrooms.jpg


Ingredients:
4 eggs (organic preferred)
8 oz mushrooms, sliced
1 cup spinach (approximately a handful)
1 teaspoon White Truffle Oil
Olive oil
Salt and pepper (to taste)

Directions:
In a medium pan, add a little olive oil and bring to temperature over medium heat. Place sliced mushrooms into pan begin to cook. While your mushrooms are cooking, take the spinach and make rough cuts to it. You don’t want to spinach leaves to be whole, so by rough cutting you’re breaking it into smaller pieces. Right before your mushrooms are browned, add the spinach and cook it briefly with the mushrooms until it begins to soften. Now take your truffle oil and drizzle just a little across the top of your mushrooms and spinach and give it a good toss. Remember: truffle oil is very powerful and a little bit goes a long way! Give your eggs a quick whisk and place them in the frying pan with the spinach and mushrooms. Continue to cook omelet as normal ready and salt and pepper to taste. Plate and enjoy!

Serve with:
Thick cut pepper bacon, fresh sliced tomatoes, selection of fresh fruits and whole o taste. Plate and enjoy!
grain bread with fig jam

Enjoy with:
Fresh squeezed orange juice, a mimosa, or coffee/teas
 

Forum statistics

Threads
185,527
Messages
2,875,534
Members
224,922
Latest member
Randy Towles
Top