Truffle Butter Omelet

I discovered the greatest substance in the world a few months back, Epicurean Black Truffle Butter. I love truffles and mushrooms to begin with, and when I first found the stuff, I decided to use it to make an omelet. It came out tasting fantastic, so I made another one the very next day, and decided to share it on my original blog. So, here's the recipe.

Epicurean Omelet

Ingredients

¼ cup Portobello mushroom, diced

3 teaspoons of Epicurean black truffle butter or any truffle butter you can find.(BTB)**

2 eggs

¼ cup shredded cheddar cheese

½ cup milk

*truffle butter can be quite expensive, and is sometimes hard to find.  If you have no choice, mix the leftover juice from cooking the mushrooms with the eggs

Instructions

1. melt 1 teaspoon of BTB in a small to medium sized frying pan
2. Add the mushrooms and let cook for about a minute, before pouring in half the milk.
3. Cook the mushrooms in the milk and butter, stirring occasionally
4. in a bowl whisk the eggs with the rest of the milk
5. Drain the mushroom pan and then add the diced Portobellos to egg mixture
6. melt the rest of the BTB in the empty pan*, or if you prefer in a second pan
7. Pour the eggs and mushrooms into the frying pan
8. cook the eggs until light and fluffy, then add the cheese
9. fold the cooked omelet and serve with potatoes, toast, or a bagel

*if you have milk and TBT left over, pour it into a small container and refrigerate or freeze for later use.