Mushroom Omelette with Truffle Oil and Chives

Mushroom omelette with truffle oil and chives

This luxurious omelette is inspired by the mushroom omelette at Thomas Keller's Bouchon Bistro in Yountville, CA.


Omelette Batter

2 (g) egg, large
1 tbsp (g) butter
cup (g) milk

Mushroom Filling

8 ozs (g) mushroom, fresh white button or baby bella
3 tbsps (g) chives, finely minced
½ tbsp (g) truffle oil
¼ tsp (g) salt
1 tbsp (g) butter


  1. Using a chef's knife, finely chop the mushrooms and chives.
  2. In a frying pan, brown the butter for the filling on high heat.
  3. Add the chopped mushrooms and salt. Lower the heat to medium heat and cook for approximately 5 minutes or until the liquids from the mushrooms have mostly evaporated.
  4. Once the mushrooms are cooked, take it off the heat and mix in the chives and truffle oil.
  5. Make the omelettes with the prepared mushroom filling. Heat the butter in a frying pan on high heat and work very quickly once you pour the egg mixture into the pan. Each omelette should only take approximately 30 seconds to cook.
  6. Slide the omlette onto a dinner plate and fold it as you are slide it onto the plate. Top with some chopped chives and serve immediately.
Mushroom omelette with truffle oil and chives ndata