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White truffle frittata

What's better than a homemade white truffle frittata with the diamond of Alba? Try this easy and quick recipe, perfect for a delightful brunch!


For 6/8 persons:

• 8 free-range eggs


• 8 tsp of store-bought truffle salsa


• 200g of grated parmigiano reggiano


• 120g finely chopped chives


White pepper


Extra virgin olive oil and butter, to fry


• 240g of Tallegio, cut into square


• 30g of white truffle from Alba


• Baby purple and green basil leaves, to garnish




1. In a medium-sized bowl, mix the eggs, truffle salsa, parmigiano reggiano cheese, chives and pepper together well.


2. Heat a large cast-iron fry pan over a medium heat, then add olive oil and butter to cover. When bubbling, pour off the excess oil and butter but leave a coating on the pan.


3. Tip the egg mix into the pan, then turn the heat down to low. Place the Tallegio on top.


4. Take off the heat when not quite set and scatter over the fresh truffle then the baby basil leaves.


Bon appetit!