Cacio di Bosco al Tartufo (Black Truffle) Cheese Omelette

Cacio di Bosco al Tartufo (Black Truffle) Cheese Omelette:


Ingredients:
1 ½ Tbsp extra virgin olive oil
4 baby carrots thinly sliced
½ celery stalk chopped
4 green onions chopped
6 eggs
¼ cup whipping cream
100 g Black Truffle cheese shredded


Preparation and Cooking:
Place 1 Tbsp olive oil in large skillet and place over medium heat


Add carrots, start to soften, then add celery, continue softening and then add green onions at very end (they don’t need a lot of time softening)


Remove skillet from heat and put vegetable mixture in a bowl


Together lightly beat eggs and cream


Pour remaining oil in same skillet and place over medium heat


When oil is hot pour the egg mixture into the skillet and cook for 5-7 minutes until the mixture is nearly set


Place the vegetable mixture and cheese on one half of the omelet


Fold the other half overtop cook briefly, cut and serve.


Rather than make one big omelet, divide the mixtures into individual portions and replicate the process as many times as you have created servings. (I do it all at once so everyone eats at the same time)


Something different:
Substitute a leek bulb for the green onion (this however will need to be cooked the same amount of time as the carrots to soften)