Black Truffle Fritatta

This is one of those it’s-so-easy-I’m-embarrassed dishes. The trick is to get great truffles- these came from, the “winter” Perigords.

Slice the truffles thinly, then cut into shreds. Melt an excess of butter [editor’s note: there is no such thing] in a nonstick pan over medium heat, then dump in the truffles.

While they start to cook, quickly whisk together 6 eggs, a pinch of baking soda, a few grinds of pepper, and a pinch of salt (I left out the salt in this one out of respect for la belle-coeur).

Whisk the Eggs by Cynthia Wenslow

Turn up the heat a bit, pour in the eggs, then give the pan a swirl- it’s all in the wrist; you should swirl hard enough that you get a nice pattern of butter and truffle shreds on top but not so hard that the eggs fly all over the stove with their precious entrained French cargo.

Swirled by Cynthia Wenslow
Turn the heat to low, cover, then cook for 5 minutes or so until the bottom is slightly brown and the top is barely set. Time to see if your wrist is still skilled; run a spatula around the edge, shake the pan to make sure the fritatta is loose, then flip it like a short order cook. Cover and cook for a minute or so, then slide it onto a cutting board and slice.

Truffle Fritatta, Plated by Cynthia Wenslow

At this point, you have a decision to make- should you lie and tell your companion that it’s ruined, then quickly devour it by yourself? Or should you be honest, divide the slices between two plates, garnish with some chopped parsley, and sprinkle a touch of fleur de sel on top?

It’s up to you.