- 3 clove garlic, minced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh thyme leaves, minced
- 2 Tbsp fresh rosemary leaves, minced
- 6 eggs, whisked
- 1 Tbsp honey
- 2 tsp. white truffle oil
1. In non stick skillet, heat oil and garlic together. Make sure to add garlic before the skillet gets hot. Saute garlic for about 30 seconds until fragrant.
2. Heat oil and garlic together in an 12 inch nonstick pan over medium-high heat, until fragrant, about 20 seconds. Pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on top.
3. To fold omelet, jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that far side just folds over onto itself or use fork or spatula to fold edge over. Grasp pan as far down the handle as possible with your palm facing up; rest far edge of pan on serving plate and gently roll omelet onto plate so that it gets its final fold. Use a fork or spatula to tuck in any edges. Serve immediately.
4. Drizzle with honey and white truffle oil.
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