Soft omelette with fresh thyme and summer truffle carpaccio
A cloud of taste meets truffle carpaccio for a delicious recipe.
- 8 eggs (2 per person)
- 60 ml of whole milk
- 4 sprigs of fresh thyme, or a teaspoon of dried thyme
- Versilfood summer truffle carpaccio
- Salt to taste
Finely chop the fresh thyme and set aside. Add eggs, milk and a pinch of salt and beat well, to incorporate air.
Heat a non-stick pan and add a little oil to prevent the mixture from sticking.
Pour the mixture and start mixing with a silicone spatula, trying to make the mixture frothy.
With a light but decisive movement, try to move the omelette on one side of the pan and fold it in two: the outside will be perfectly cooked and the inside will remain soft, baveuse according to the French chefs.
Serve your omelet and add fresh thyme and summer truffle carpaccio to taste. Bon appétit.