Ok. I’m obsessed with truffle oil. It inspired this fresh, savory brunch omelet (though you could easily double or quadruple the recipe for a fabulous frittata!)
I served mine over quinoa thins but you could serve it with crispy baguette slices and a rustic salad, even a chilled white wine if the mood strikes…
For the omelet, heat a small non-stick sauté pan with a spray or dash of avocado oil.
3 finely chopped shallots
2 TBSP of fresh dill
Once the shallots start to brown add 2-3 servings of Just egg and 1 serving (about an inch square cube) of Violife vegan feta.
Gently stir and let it all cook down until the cheese is melted and the egg is cooked to your liking.
Move to a plate and season with salt and pepper to taste.