Truffle Oil Omelet
from the kitchen of Sharmagne Leland-St.John
3 eggs, beaten
2 tablespoons iced water
¼ cup fresh spinach
¼ cup diced teardrop tomatoes
⅓ cup feta cheese, crumbled.
Truffle oil
Pour a generous amount of truffle oil into the omelet pan, making sure to grease the sides as well.
Combine the beaten eggs with the iced water and mix well.
Once the oil is hot, pour the egg mixture into the pan. As the edges begin to cook, gently lift them with a spatula, tilt the pan to allow the uncooked egg to seep under the edges all around the pan.
Try to slide the omelet from the pan onto a plate. If it won’t slide out, place a lightweight plate over the pan, then flip the pan so the omelet will be uncooked side down. Slide the omelet back into the pan.
Place the veggies and feta on top of the omelet and fold in half. Cook for approximately 3 minutes more, then move to a plate and serve.
Editor’s Note:
Stove temperatures vary. Start with a medium heat then reduce or turn up as needed. |
