French Truffle and Goat Cheese Omelette
2 tablespoons of black truffle spread
3 strips of prosciutto
1 tablespoon plus 2 teaspoons of softed Graziers Grass Fed Salted Butter
2 tablespoons Bella Capra Goat Chevre
Whisk 3 eggs and 2 tablespoons of black truffle spread for 1 minute until completely mixed.
Add 1 tablespoon of Graziers Salted Butter to a large cooking pan and heat on medium. Pour egg mixture in and swirl pan around to get the edges to climb halfway up side of pan. This will crisp edges. When the eggs are almost fully cooked and have a custard-like texture, add 3 strips of torn prosciutto and fold 4 times.
Brush the omelette with 2 teaspoons of softened Graziers Salted Butter.
Sprinkle 2 tablespoons of Bella Capra Goat Chevre and garnish with any greens.