1.Cook the cherry tomatoes for 3 minutes over high heat in a drizzle of truffle olive oil. Cover and simmer for 5 minutes over low heat. Set aside.  

2.Beat the eggs with truffle salt, truffle pepper, and 2 tablespoons of truffle pieces.  

3.Heat a drizzle of truffle olive oil in the same pan. Pour in the eggs and cook for 1 to 2 minutes, stirring gently. When the underside of the omelet is golden brown, remove the pan from the heat.

4.Add the fresh goat cheese and sun-dried tomatoes. Serve with a salad. Adjust the seasoning with summer truffle powder.

Tips Signorini TARTUFI

for even more truffle flavor, add truffle shavings to the plate.