Ingredients
Equipment
Method
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Whip the egg whites until stiff peaks form, adding a pinch of salt.
- Mix the yolks with cream, whisking until smooth, then season with salt and pepper.
- Gently fold the whipped egg whites into the yolk mixture.
- Heat a nonstick skillet over medium-low heat, melt the butter, and pour in the egg mixture.
- Cover the skillet and cook for 5-7 minutes, checking the bottom for a golden color.
- Once done, fold the omelette in half or roll it up, then serve immediately.
Nutrition
Calories: 220kcalCarbohydrates: 2gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 280mgPotassium: 150mgVitamin A: 540IUCalcium: 30mgIron: 1mg
Notes
Use fresh eggs for fluffier results. Fold gently to maintain the airy texture. This omelette is best enjoyed right after cooking. Leftovers can be stored in the fridge for one day but will lose their fluffiness. Add grated cheese on top before folding for extra richness! For variations, consider adding chopped herbs or vegetables to the yolk mixture.
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