Mushroom Truffle Omelet recipe - ingredients, nutrition and when to eat it
Mushrooms and eggs are gently cooked, then finished with the aroma of truffle oil. It’s savory and fluffy, perfect for brunch or a light dinner.
Western · 12 minutes to cook
Nutrition (per 167.5g serving): 202.8 kcal · protein 14.8g · carbohydrate 3.5g · fat 14.4g · sodium 484.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Truffle oil has a strong aroma, so add just a little at the end.
Tips: Eggs can turn dry if cooked too long, so take the pan off the heat while they’re still moist.
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Ingredients (1 serving)
- Egg — 2 pc
- Button mushrooms — 3 pc
- Butter — 1 tsp
- Milk — 1 Tbsp
- Truffle oil — 0.3 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp