Black Truffle Omelette with Carrots, Celery and Leeks

The presence of Black Truffle Cheese gives this omelette an earthy nuance. Serve these up on a weekend morning, followed by a nature walk!


  • 2 Tbsp extra virgin olive oil
  • 4 baby carrots, julienned
  • ½ celery stalk, peeled, cut into quarters and julienned
  • ½ leek, white part only, halved and julienned
  • 6 eggs, lightly beaten
  • ¼ cup 35% cream
  • 1/3 cup Bothwell Black Truffle, shredded


  1. In a large pan, heat 1 Tbsp oil over medium heat.
  2. Add the carrots, celery and leeks and cook until tender. Transfer to a plate.
  3. In a bowl beat the eggs with the cream.
  4. Pour 1 Tbsp of oil into the same pan, on medium heat.
  5. Pour ½ of the egg mixture into the pan.
  6. Cook until the top is nearly set, about 7 minutes.
  7. Place ½ of the vegetables and cheese on half of the omelette.
  8. Fold in half and serve.
  9. Repeat.