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  • fromjudyskitchen

Omelette with Truffle Cheese

I recently stumbled upon this BuzzFeed Tasty "Super Fluffy Omelet' video and was in total awe! Who would have thought that separating out the yolks and whites and whisking them would make them so damn airy?! I used their technique and added a few additional ingredients - including milk, which is what I've usually used to make my scrambled eggs and omelettes light and fluffy. That, plus truffle oil and cheese... and I literally made the BEST omelette I've ever made before.

Thank you, Tasty for your inspiration!

Omelette with Truffle Cheese

Prep Time: 5 min

Cook Time: 10 min

Servings: 2


  • 5 egg whites

  • 3 egg yolks

  • 1/4 cup milk

  • 3 tsp grated Parmesan cheese

  • 1/2 tsp truffle oil

  • 1/8 sea salt

  • 1 tbsp unsalted butter (softened or melted)

  • 1 tbsp olive oil

  • Chives or parsley (minced) (optional for garnish)


  • Separate 5 egg whites into one large bowl, and 3 egg yolks in another medium bowl. (Discard or save the other 2 yolks for future use).

  • Whisk the egg yolks.

  • Then, whisk the egg whites. Note: While you can whisk by hand, I found it easier to use a hand blender on low speed. The whites should at least double in size and become foamy.

  • Pour the yolks and milk into the large bow with egg whites. Use a spatula to gently combine all ingredients, but do NOT over mix.

  • Heat up olive oil on a medium, non-stick pan on medium heat. Pour in egg mixture. When the bottom starts to set, add in salt, truffle oil, and unsalted butter. Once the top part of the omelette is no longer overly runny, gently fold the egg to form an omelette.

  • Turn off stove, and transfer omelette to a serving plate. Add chives or parsley for garnish, if desired.


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