Ingredients
- 3 eggs, or 4 egg whites, unless you want to use more and make a GIANT OMELET
- 2 asparagus stalks, chopped
- lobster meat (varies depending on size of omelet), chopped into small chunks
- mild gruyere cheese (varies depending on size of omelet), chopped into small chunks
- 2 tbsp truffle oil
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Step 1
1 Chop Stuff Up
Chop up the lobster meat, asparagus, and gruyere, eyeballing it so that you figure it's enough to put in an omelet but not too much that it'll be overstuffed.
2
Sizzle Stuff
In a small skillet (the one you'll use to make the omelet), heat 1.5 tablespoons of the truffle oil over medium heat and add the asparagus. Wait till it's decently soft and slightly browned. Then put the asparagus aside and leave the remaining truffle oil in the pan.
3
Smash Eggs
Break the eggs into a small bowl, or separate out the egg whites if that's your style. Beat them until smooth. Add the salt, pepper, and 1/4 tsp water.
4
Sizzle More Stuff
Pour the egg mixture into the skillet and make an omelet as you would normally, adding the vegetables, cheese, and lobster onto one half it when it's just about cooked through. Flip it shut, seal it up, and turn it over to cook it evenly!
5
Make It Taste Awesome
Before serving, sprinkle the remaining truffle oil on top.