Omelette with Truffle and Macadamia Oil

15 mins
10 mins


  • 3 eggs, whole
  • 40mL milk
  • pinch salt and pepper
  • 30mL Plenty Foods Macadamia Oil
  • 15g spring onions, finely sliced
  • 20mL Plenty Foods Truffle Oil
  • 30g English spinach leaves, fresh


  1. Crack eggs into a bowl; add milk, salt and pepper. Beat with a fork until blended.
  2. Heat a non-stick frying pan over a medium heat, add macadamia oil.
  3. Pour in egg mixture. As the egg begins to cook use a spatula to bring the outer edges into the centre, allowing the raw egg to swirl around the pan.
  4. When the omelette is almost fully cooked, use the spatula to carefully fold the omelette in half to a semi-circle shape.
  5. Carefully slide the omelette onto a serving plate.
  6. Sprinkle with spring onions, drizzle with truffle oil and serve with a side of fresh spinach leaves.

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Omelette could also be filled with your choice of cheese, ham or tomato prior to folding in half.