Souffléed Omelet with Truffle and Mushrooms

Ingredients

• 8 large Eggs
• 1 cup Cremini Mushrooms
• 1 tsp Truffle Oil(optional)
• 0.5 cup Gruyere Cheese
• 2 tbsp Heavy Cream
• 2 tbsp Butter

Instructions

1. 1

   Sauté mushrooms in butter until all moisture has evaporated; set aside.

2. 2

   Separate 6 of the eggs. Whisk the 6 whites to stiff peaks.

3. 3

   Whisk the 6 yolks with the 2 remaining whole eggs and heavy cream.

4. 4

   Gently fold the whites into the yolk mixture until just combined.

5. 5

   Pour into a hot, buttered oven-safe skillet; cook on the stove for 2 minutes, then bake at 375°F for 5 minutes.

6. 6

   Fold in cheese and mushrooms, drizzle with truffle oil, and serve immediately.