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● Truffled Omelet with Oysters
24 oysters
8 eggs
salt and freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 black truffle
Place the oysters in a 12" pan; cover. Cook over medium heat for 10 minutes, or until the shells part. Discard any oysters that do not open. Remove the oysters from their shells and set aside. Whisk the eggs, salt, pepper, and nutmeg in a bowl. Heat the butter and olive oil in a 12" skillet. When the butter begins to foam, pour in the beaten eggs. After 5 minutes, or when the bottom begins sets and becomes golden, add the oysters. Flip and cook until the other side is also golden and set. When the omelet is golden on both sides, after about 3 minutes, remove from the skillet. Place on a serving platter and shave the truffle over the omelet. Serve hot. ● Serves 4
Wine
Suggestion: Fruity Light Bodied 