Mushroom omelette

In a bowl, whisk the eggs with truffle oil, salt, and pepper until smooth. Set aside.

Heat olive oil in a non-stick pan over medium-high heat.

Add mushrooms and thyme, sauté until golden, then remove from the pan.

In the same pan, melt butter, pour in the eggs, and reduce heat.

Without stirring, push the edges toward the center, letting uncooked egg fill the gaps.

Cook for 2–3 minutes until the base sets but remains soft on top.

Sprinkle with parmesan, fold the omelette using a spatula, and transfer to a plate.

Top with sautéed mushrooms, drizzle with olive oil, and garnish with fresh parsley. Serve immediately.