How to Make It
In a small bowl, combine the eggs, Champagne, grated truffle, pinch of salt to taste, crème fraiche, raclette, and chopped tarragon. Use a fork to fully blend eggs with all ingredients, whipping for a least a minute or two, until the whites and yolks are “one” blended yellow color without stripes of white and yolk.
Over medium-high heat, use a small, 9-inch non-stick egg pan to melt the butter. Pour egg mixture in at once. Let the first layer of egg set on the bottom and the sides. Keep the heat medium high, pull the sides of the setting egg into the center a few times to let the uncooked egg run underneath and set, rotate pan with your wrist, as most of the egg begins to set and the top is creamy and moist, roll the omelet by tilting the pan forward and let the edges roll over, about 1 minute into cook time. Reduce the heat to medium, and gently flip the omelet once, and let finish cooking 10 to 20 seconds or more, until the surface is set. The inside should be creamy, moist, medium rare. (For a medium or well-done omelet, cook a few more minutes until desired firmness is achieved.)
Roll onto warm plate, and eat at once!