Yields 4-5 Servings (or 2 large omelet's for two extremely hungry truffle lovers)
from truffle farmers Franklin and Betty Garland, Hillsborough, North Carolina
8 - 10 eggs
4 tablespoons butter, divided
1 1-ounce truffle, coarsely diced
1 tablespoon sour cream
1 tablespoon Port or Madeira
Beat the eggs well.
In a large 12-inch omelet pan, melt 3 tablespoons butter over medium heat. Add the eggs, lifting the edge of the omelet every few seconds so that the uncooked egg flows under.
While this is cooking, melt 1 tablespoon butter over low heat in a small saucepan. Add the truffle, sour cream, and wine. Warm for 1 minute, then remove from heat. (Note: Be careful not to overheat or overcook the truffle or it will lose its flavor.)
Pour the filling into the omelet and fold over. Cut into wedge-shaped pieces and serve with French bread or croissants and preserves.