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Summer Truffle Frittata

Truffles go particularly well with eggs and other mild flavored foods such as pasta and potatoes, because these unobtrusive ingredients do not overpower the flavor of the truffles.  When using black winter (Perigord) truffles, it is best to let the truffles sit in the beaten eggs for several hours, even four or five hours.  Omit the cheese if winter truffles are used.


Serves 2


6 large eggs

1 large French summer  truffle, about 1.5 oz, thinly sliced

¾ cup shredded Petit Basque cheese (or another nutty, mild, semi-soft cheese)

salt and freshly ground pepper

1 tablespoon butter

Optional: Salmon caviar


Preheat the oven broiler.  Whisk the eggs thoroughly in a medium-sized bowl.  Add the shaved truffle and the cheese.  Add salt and pepper to taste.

Over medium heat, melt the butter in a 9 – 10 inch oven-safe skillet.  Immediately add the eggs, truffle and cheese mixture.  Reduce the stove to low heat and cook for 10 – 14 minutes until the frittata is almost set.  The frittata should be slightly runny in the center.

Place the skillet under the broiler and cook just until the top is set, not brown.  This will take about 30 seconds to one minute.

Garnish with salmon caviar if desired.

To enhance the truffle flavor, you may add truffle oil and/or salt to the eggs before cooking.

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