• chefalisonbiebs

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

Arugula

Olive oil

  • 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.

©chefalisonbiebs

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