Recipe from the truffle market at Lalbenque (Lot)

1. Cut the truffle into thin slices and sauté in a frying pan with a spoonful of hot fat. Leave to cook for3 minutes.
2. Add the glass of Madeira/Port and the chopped parsley.Continue to cook gently for 2 minutes. Add salt and pepper, remove from the heat and keep warm.
3. Beat the eggs in a bowl. Heat a spoonful of fat in another frying pan. Pour in the eggs. As soon as they begin to take, push the cooked edges back to the centre with a wooden fork.
4. When the omelette is ready, add the truffles, saving the sauce .
5. Place the omelette on a warm serving dish and pour on the gently re-heated sauce. Serve immediately.