For breakfast, lunch, or dinner – you can’t go wrong with an incredible omelet! Our Truffle Oil Omelet with Spinach and Mushrooms was first published in the Spring 2011 issue of Overland Journal in their Overland Chef column. This recipe, while quick and very easy, is a great gourmet twist on your next overlanding or camping adventure!
4 eggs (organic preferred)
8 oz mushrooms, sliced
1 cup spinach (approximately a handful)
1 teaspoon White Truffle Oil
Salt and pepper (to taste)
In a medium pan, add a little olive oil and bring to temperature over medium heat. Place sliced mushrooms into pan begin to cook. While your mushrooms are cooking, take the spinach and make rough cuts to it. You don’t want to spinach leaves to be whole, so by rough cutting you’re breaking it into smaller pieces. Right before your mushrooms are browned, add the spinach and cook it briefly with the mushrooms until it begins to soften. Now take your truffle oil and drizzle just a little across the top of your mushrooms and spinach and give it a good toss. Remember: truffle oil is very powerful and a little bit goes a long way! Give your eggs a quick whisk and place them in the frying pan with the spinach and mushrooms. Continue to cook omelet as normal ready and salt and pepper to taste. Plate and enjoy!
Thick cut pepper bacon, fresh sliced tomatoes, selection of fresh fruits and whole grain bread with fig jam
Fresh squeezed orange juice, a mimosa, or coffee/teas