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TRUFFLED CRICKET OMLETTE


Omlette with truffled crickets.

Serves: 1

Time: 20 mins


INGREDIENTS


Crickets:

Vegetable Oil - 1 tsp

White Truffle Oil - 1/2 tsp


Mushrooms:

Mushrooms - 80g

Garlic Clove - 1

Thyme Leaves - 1 sprig

Butter - 10g

Flat-Leaf Parsley - 1 tbsp, plus extra

Salt and Black Pepper


Omelette:

Butter - 10g

Eggs - 3

Salt and Pepper



METHOD


PREP THE CRICKETS | 3 mins

  • Heat the vegetable oil in a non-stick pan on a medium-high heat.

  • Add the crickets and stir fry for 1-2 minutes.

  • Remove them from the heat, then stir in the truffle oil and transfer them to a small bowl.

PREP THE MUSHROOMS | 7 mins

  • Slice the mushrooms and garlic, and finely chop the parsley.

  • Heat the same small non-stick frying pan over a medium heat, then add the sliced mushrooms.

  • Dry fry them for a few minutes, stirring frequently, until the water from them has come out and evaporated.

  • Once the mushrooms have softened and cooked dry, add the butter.

  • Once the butter has melted, add the garlic and thyme leaves, and stir constantly over a medium heat until the garlic is soft and fragrant, but not browned.

  • Add the parsley, season with salt and black pepper, then turn the mushrooms into a bowl and set them aside whilst you cook the omelette.


PREP THE OMELETTE | 10 mins

  • Crack the eggs into a small jug and use a fork to break up the yolks and mix them - do not beat vigorously as this will lead to a dry omelette. Season with salt and black pepper.

  • Heat the butter in the same non-stick frying pan you used for the mushrooms. If the pan isn’t reliably non-stick, use a small splash of veg oil as well - it’s important that the pan is really well lubricated.

  • Get the pan really hot, then pour in the lightly beaten eggs.

  • Let it sit for 5 seconds or so, then use a spatula to drag the cooked edges into the centre, tilting the pan to allow the uncooked egg to run into the empty space.

  • Continue cooking over a medium-heat until the top of the omelette is just a little wet, but it’s set all around the sides and underneath.

  • Tip the mushrooms onto one side of the omelette, followed by the crickets.

  • Flip the other side of the omelette over to cover the mushrooms and crickets, then carefully slide the omelette out of the pan onto a warm plate.

  • Garnish with a little more chopped parsley and serve immediately.


Cook this recipe with our Ready to Cook Dried Crickets.

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