material

4 eggs, 4 white mushrooms, tomatoes 1 piece, about 150g, shallots 1 root, salt 1 teaspoon, 30ml olive oil and 6 pieces of black truffles (optional).

working methods

1. Wash mushrooms, dry them and cut them into thin slices. Wash tomatoes, cut them in half, remove seeds, slice them, and then chop them. Wash the onion and cut it into fine flowers. Brush the black truffle gently to remove impurities, wash and dry, and slice for later use.

2. Put the egg in a large bowl and beat it hard until it bubbles. Add mushroom slices, tomatoes, chopped green onion and salt and mix well.

3. Put the pot on medium fire. Pour in olive oil, heat to 60%, pour in egg liquid, hold the handle of the pan, and gently shake the frying pan so that the egg liquid can be evenly applied to the bottom of the pan. Fry for 2 minutes; When the side of the egg paste near the bottom of the pot is solid, but still a little thin, use a shovel to fold the fried egg pair into a semicircle. Fry 1 min, then turn over and fry 1 min, so that the center part that has not solidified before is cooked.

4. Divide the semi-circular cake into two halves and carefully shovel one into the plate. Fry black truffle slices in an exothermic pan for 30 seconds, and then put them on an omelet. Serve hot with buttered toast.