The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Truffle Omelet


8 - 10 eggs

4 tablespoons butter, divided

1 1-ounce truffle, coarsely diced

1 tablespoon sour cream

1 tablespoon Port or Madeira


  1. Beat the eggs well.
  2. 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.
  3. 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.)
  4. Pour the filling into the omelet and fold over. Cut into wedge-shaped pieces and serve with French bread or croissants and preserves.
Print Recipe