Omelette with Truffle Manchego and Arugula
For breakfast, lunch, dinner, or dessert you can't go wrong with a few good eggs in the fridge. For this recipe, I will show you how to make a quick and simple omelette filled with decedent truffle manchego cheese and topped with arugula for a fresh, peppery bite.
Prep time: 15 minutes
Cook time: about 5 minutes
Yield: 1 omelette
1 tbsp butter
2 large whole eggs
Pinch of salt
1 oz truffle manchego cheese, grated
Add butter to a non-stick frying pan and melt on medium heat.
Crack the eggs into a small bowl and whisk.
Once the butter is melted add the beaten eggs to the pan and a pinch of salt to season.
Using a spatula, bring the cooked edges of the egg into the centre. Allow the raw egg to fill the space created to evenly cook the egg.
Once the egg starts to feel firm, about 3 minutes, leave it flat and sprinkle on grated manchego cheese. Let this cook for about 1 minute to melt the cheese.
Turn off the heat and roll the omelette onto a plate; tip the frying pan and use the spatula as a guide to roll the egg out.
In a small mixing bowl, toss the arugula leaves with a drizzle of olive oil and garnish the omelette with more grated manchego cheese and arugula.