- Eggs (2 pcs.)
- Soy or cow cream (40 ml, optional)
- Brown champignon (1 pc., finely chopped)
- Tartufate paste (1 tbsp. spoon, ready)
- Salt (to taste)
- Butter (1 tbsp. spoon, for frying)
- Rye bread with seeds (for serving)
Melt the butter in a frying pan over medium heat. In a bowl, beat the eggs with a pinch of salt and, if desired, add the cream for a more delicate texture. Pour the mixture into the pan, distribute evenly and add the chopped brown champignon. Cook the omelette until it is tender and a little moist in the center. Put a layer of tartufata paste on top. Serve the omelette with rye bread with seeds.
Melt the butter in a frying pan over medium heat. In a bowl, beat the eggs with a pinch of salt and, if desired, add the cream for a more delicate texture. Pour the mixture into the pan, distribute evenly and add the chopped brown champignon. Cook the omelette until it is tender and a little moist in the center. Put a layer of tartufata paste on top. Serve the omelette with rye bread with seeds.
