Black Truffle Frittata
- 1 small black truffle sliced very fine
- 3 fresh eggs from free-range
- chickens if possible
- 1 teaspoon butter
- Few drops of lemon juice
- Salt to taste
- Coarsely-ground black pepper to taste
- White wine (optional)
Preheat a small omelet pan with the butter. Beat the eggs and add the salt, pepper, truffle, and a few drops of lemon juice. Pour the batter into the preheated pan. Lift the edges of the egg as it begins to cook, allowing the uncooked egg to flow under. When ready, flip the omelet. Sprinkle with a few drops of white wine, if desired.
This recipe yields ?? servings.