Frittata with Fresh Perigord Truffles

“All the smoothness of the french omelette with the freshness of vegetables and an hint of truffle”

Serves 4 People

Difficulty level:  Easy

Preparation:  5 min

Cooking time: 20 min



1- Clean the asparagus and the artichokes and cook them for few minutes in salted boiling water. Once cooked, drain well.

2- Cut the asparagus into pieces and the tender part of the artichokes in thin slices. Pan-fry them in butter until they turn crispy.

3- Place in a bowl, the beaten eggs, the vegetables just cooked, parsley and the truffle sliced. Add salt and fresh pepper.

4- Meanwhile melt the butter in a non-stick pan on low-medium heat until it becomes foamy. Turn the heat to low and pour the content of the bowl.

5- Once cooked, display the frittata on a plate.

Bueno Appetito!

Tips and Variations:

  • Make sure to not overcook the omelette so that the inside remains moist and almost creamy.


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