Easy and satisfying, this should please all palates. Beat eggs with salt and pepper and add grated or sliced truffle. Heat butter and slip eggs into the pan. Cook over low heat, gently lifting the outside edges to let uncooked egg drift under as you go. When the center is almost set, turn up the heat slightly to brown the bottom. If using cheese, introduce slightly before raising the heat. When the omlette is done to your taste (the French like them almost dripping!) fold in half and slide onto a heated serving platter. Slice and divide among guests, garnishing with a small amount of finely chopped truffles.