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Ruffled snail omelette

For 2 people

6 Weinviertel snails

4 fresh eggs
1 small black truffle or truffle oil
1 tablespoon butter
Salt and pepper from the mill
Herbs to garnish according to taste

Roughly chop the snails and grate the truffle thinly. Heat the butter gently in a non-stick pan until it begins to turn light brown. Mix the eggs and snails slightly with a fork, season with salt and pepper and pour into the pan. Cook the omelette with the lid on until it is the desired consistency. Grate fresh truffle over it or drizzle with truffle oil. Sprinkle with fresh herbs as desired.

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