Mother Poulard’s omelet
INGREDIENTS:
3 eggs
1-2 tablespoons liquid cream
salt
black pepper
40 g butter
1 tablespoon sunflower oil or olive oil
For garnishing:
ham, fillet or salami (optional)
cheese (optional)
PREPARATION:
Separate the egg whites from the yolks. Beat the egg whites with a little salt and black pepper into snow. Beat the yolks and the liquid cream in another bowl and then add them to the egg whites.
Stir with a spatula until they combine.
Put the cooking oil and some of the butter in a frying pan. Add the egg mixture.
Cover with a lid and cook over medium heat (in my case 5 out of 9 possible levels) for about 5-6 minutes.
Around the 3rd or 4th minute using a spatula lift the omelette a bit from one side and place half of the remaining butter under it. Lift from the other side and place the other half of the butter. Put cheese, ham or a mixture of both (optional) onto the omelette, cover again with the lid and cook for another 2-3 minutes.
Using a spatula fold the omelette into half and serve.