Frittata al Tartufo Nero

Name: Frittata al Tartufo Nero
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 8 large Eggs; 30 g fresh black truffle; 30 ml umbrian extra virgin olive oil; 1 clove Garlic; 4 g Fine sea salt; 1 g Black pepper

A classic Umbrian black truffle omelette, cooked gently in extra virgin olive oil to keep the centre tender, rich, and fragrant.

🇮🇹Italy· Umbria

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

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Servings

8 large Eggs — free-range, at room temperature
30 g fresh black truffle — brushed clean, such as Norcia black truffle
30 ml umbrian extra virgin olive oil — fruity, medium-bodied
1 clove Garlic — peeled and lightly crushed
4 g Fine sea salt — to taste
1 g Black pepper — freshly cracked

Equipment

•Non-stick frying pan
•Mixing bowl
•Fork or whisk
•Fine microplane or truffle slicer

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 17 g
carbs: 1 g
fibre: 1 g
protein: 14 g
calories: 210 kcal

Instructions

1
Gently clean the black truffle with a soft brush and a damp cloth to remove all traces of soil.
2
Finely grate two-thirds of the truffle on a microplane and slice the remaining third into thin shavings for serving.
3
Crack the eggs into a mixing bowl and beat lightly with a fork until yolks and whites just blend.
4
Stir the grated truffle, fine sea salt, and black pepper into the beaten eggs.
5
Let the egg mixture rest at room temperature for ten minutes so the truffle infuses the yolks.
6
Heat the extra virgin olive oil in a non-stick frying pan over low heat with the crushed garlic clove.
7
Discard the garlic clove as soon as it releases its aroma and turns very pale golden.
8
Pour the egg and truffle mixture into the pan over medium-low heat.
9
Gently draw the cooked edges toward the centre with a spatula, tilting the pan so uncooked egg runs underneath.
10
Cook until the base is lightly set while the top surface remains soft and glossy.
11
Slide the frittata onto a warm plate, fold gently in half, and scatter the shaved truffle over top.

Chef's tips

Do not overheat the pan, as aggressive heat destroys the delicate aroma of the black truffle. Allowing the grated truffle to steep briefly in the raw beaten eggs lets the fat in the yolks absorb the maximum earthy fragrance.

Ingredient substitutions

Norcia black truffle (Tartufo nero pregiato) → black summer truffle (scorzone) or whole preserved black truffle in brine
Umbrian extra virgin olive oil → unsalted butter, though olive oil is the traditional Umbrian preference

Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours.

Reheating

Warm very gently in a covered frying pan over low heat with a few drops of water, or serve at room temperature.

Common mistakes to avoid

•Overcooking the frittata until dry, which ruins the delicate woodland aroma of the truffle.
•Using synthetic truffle oil, which overpowers the natural aroma of real black truffle.
•Washing truffles under running water, which makes them spongy and dilutes their flavour.

Serving suggestions

Serve immediately with thick slices of unsalted Umbrian country bread.Pair with a glass of crisp local Grechetto dei Colli Martani or Trebbiano Spoletino.Serve alongside a simple salad of dressed field greens or wild chicory.