Truffle Frittata

Clean the truffles carefully by rubbing them first with a small brush to remove any soil residue, then with a damp cloth; afterwards dry them with a kitchen towel and grate them

Break the eggs into a bowl, add a pinch of salt and four tablespoons of cream, and whisk everything with a whisk until you obtain a homogeneous mixture; finally add the grated truffles

Heat the oil in a pan, pour in the egg and truffle mixture and let it set well for 5-6 minutes; then flip the frittata and let it cook for the same amount of time on the other side

Serve it piping hot after splashing a few drops of lemon juice over it and garnishing with sprigs of parsley and truffle slices

If you are not very experienced, you can cook the mixture in four batches using, naturally, a small pan in order to obtain four individual portion frittatas

Doing so will make it easier to flip the frittata and cook it to the right point so that it is golden on the outside and soft on the inside

While you cook one frittata, keep the ones already prepared warm in the oven