We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Savory Herb Omelette with Truffle Oil
Savory Herb Omelette with Truffle Oil

Savory Herb Omelette with Truffle Oil
A luxurious omelette infused with fresh herbs and a hint of truffle oil.
Savory Herb Omelette with Truffle Oil

To provide a protein-rich start to the day, supporting muscle recovery and energy for morning training.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 1
    tsp
     truffle oil
  • 10
    g
     fresh parsley
  • 5
    g
     fresh chives
  • 10
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Savory Herb Omelette with Truffle Oil
Instructions:
  1. Crack the eggs into a bowl and whisk until smooth.
  2. Chop the parsley and chives finely and add to the eggs.
  3. Heat butter in a non-stick pan over medium heat.
  4. Pour the egg mixture into the pan and cook gently, stirring occasionally.
  5. Once the omelette is almost set, drizzle with truffle oil.
  6. Fold the omelette in half and cook for another minute.
  7. Season with salt and black pepper before serving.
Nutrition Per Serving 150 g Per 100g
Energy 333 kcal 222 kcal
Protein 19 g 12.7 g
Fibre 1 g 0.7 g
Salt 2 g 1.3 g
Sugar 1 g 0.7 g
Carbohydrates 2 g 1.3 g
Fat 28 g 18.7 g
  • 3
    item
     egg
  • 1
    tsp
     truffle oil
  • 10
    g
     fresh parsley
  • 5
    g
     fresh chives
  • 10
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Crack the eggs into a bowl and whisk until smooth.

Chop the parsley and chives finely and add to the eggs.

Heat butter in a non-stick pan over medium heat.

Pour the egg mixture into the pan and cook gently, stirring occasionally.

Once the omelette is almost set, drizzle with truffle oil.

Fold the omelette in half and cook for another minute.

Season with salt and black pepper before serving.

Contact About
Privacy Policy Terms of Service Sitemap