Truffle Omelette

I did a double take when I saw cans of truffles imported from Lebanon at the middle-eastern grocery store. Perfect! A nice omelette for a weekend lunch and I am done! I got the recipe from The culinary heritage of Lebanon by Chef Ramzi Choueiri. Truffles are pricey, of course, so this could be for a very special get-together. Judging by how fast this omelette was inhaled, I’d say it would be worth the investment!

INGREDIENTS:

• 1 cup of diced truffles
• 1 medium onion, chopped
• 4 garlic cloves, mashed with a pinch of salt
• 3 medium tomatoes, peeled and seeded and diced
• fresh oregano or marjoram or basil, a couple tablespoons (optional)
• 6 eggs, graded Large
• 2 tablespoons of olive oil and 1/2 tablespoon of unsalted butter

METHOD:

1. Peel and dice the truffles. Set aside.
2. Chop the onions, mash the garlic and set aside.
3. Peel the tomatoes (you can pour some boiling water on them, they will peel right off), seed and dice them.
4. Heat some olive oil in a skillet. Add the onions and cook for 10 minutes till translucent and golden. Add the garlic and cook for 30 seconds more. Add the truffles, and cook a few minutes.  Add the tomatoes and cook, stirring from time to time, until the juice evaporates.
5. Beat the eggs and add  fresh herbs.
6. In an oven-proof dish, melt a pat of butter in a medium oven (350F)
7. Add the tomatoes and onions to the beaten eggs , mix rapidly and pour in the dish. Bake for about 20 minutes until the omelette has puffed a bit and is set.
8. Eat with some pita bread and some olives. Sahteyn!