Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.
Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.
Where to buy truffles
You can buy Australian truffles direct from the producers - ask
for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08
9771 2258), or get in touch with fellow West Australians The Wine
& Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at
Tasmania's Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson
stores around the country have WA truffles in stock, as does
Brisbane's Black Pearl Epicure, and other smaller premium
retailers. If the idea of entering into a truffle co-op appeals but
you can't find like-minded fellows, ask suppliers and delis; some -
such as Sydney's Black Bull Butchery, in Potts Point - organise
their own co-ops, and sell to their customers by the gram.