TRUFFLE OMELET Having a few pricey truffles left over after a holiday feast, I couldn't resist using them up for brunch today. I've always heard that truffles and eggs make an exceptional combination, so ... Break four eggs (for two people) into a bowl and whip them with a fork until they're frothy. Stir in 2 tablespoons water (to make the omelet light) and 2 tablespoons Half-and-Half (to make it rich), and mince in one black truffle. Add the liquid from the truffle jar, which should be no more than a teaspoon or so. Melt a dab of butter and a skosh of oil in an omelet pan and push a smashed garlic clove around in it until it's aromatic. Discard the garlic, and pour in the eggs and truffles. Following the standard omelet technique, cook it quickly over high heat, lifting the edges from time to time to let the raw egg in the middle run underneath. When it's just starting to set in the center, sprinkle on about 1 tablespoon grated Parmigiano and black pepper to taste. (With the salty cheese, additional salt would likely be redundant); fold, slide onto a serving plate, cut in half and serve.
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