Omelettes are very common in traditional kitchens, and in Umbria they are also prepared with wild asparagus, strigoli or other wild herbs.
This autumn dish is prepared by combining a poor ingredient such as egg with one of the most prized, the black truffle, for an incredibly delicious and tasty result.
Scrambled" means a soft omelette, well cooked on the outside but very soft on the inside (just cook it quickly and over high heat).
