Omelet with Ham and Truffles
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- egg yolks
- funt ham
- truffles
- salt
- white English pepper
- egg whites
- funt butter
Instructions
- Beat 12-15 yolks with 1/2 funt chopped ham or 4-5 chopped truffles; season with salt and white pepper.
- Fold in 12-15 whipped whites.
- Pour onto a pan with hot butter, bake ~8 minutes in a hot oven.
- Turn out, roll into a tube, cut on the slant, serve.