Sandwich di frittata con crema funghi e tartufi

Omelette sandwich with cream of mushrooms and truffles

Sandwiches should be eaten hot, both for the crispy loaf and for the omelette.
It is a truly delicious aperitif / appetizer, to be used as finger food

Servings: 4 people
Difficulty: easy
Time: 30 minutes


  • 4 eggs
  • 8 slices of loaf bread
  • 100g grated cheese
  • 2 spoons of milk
  • 2 pieces of boiled beetroot
  • 2 salad leaves
  • 1 jar of Sulpizio mushroom and truffle cream
  • Extra virgin olive oil
  • Salt to taste

First we prepare the omelette, beating the eggs, grated cheese, milk, 4 teaspoons of mushroom and truffle cream, a pinch of salt. Let it cook over low heat before turning it over to the other side.


Once cooked, make discs with a pasta bowl and keep them aside.

We toast the loaf bread and make other discs.


Take the beetroot and blend it with a blender adding extra virgin olive oil and salt until you get a soft cream. Let's start composing our sandwiches alternating: a disc of loaf bread, an omelette disc, a salad leaf, still omelette and close with a disc of loaf bread.
Through a sieve so that it turns out smooth and without lumps.


We compose the dish with the beetroot as a bed and the sandwiches on top.


Sandwiches should be eaten hot, both for the crispy loaf and for the omelette.

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Sulpizio ingredient used
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