Mother Poulard's Omelette

2 servings

15 minutes

A very nice recipe: whites and yolks should be cooked separately, due to this the omelette will have an elastic consistency. Recipe by Gleb Geiger from the neo-bistro "Geraldine".

Energy value per serving

• Calories: 315.1
• Proteins: 23.5g
• Fats: 22.5g
• Carbohydrates: 2.2g

Ingredients

• Chicken egg: 6 pc
• Salt: to taste
• Ground black pepper: to taste
• Milk 3.2%: 20 ml
• Mixed salad leaves: 60 g
• Olive oil: 5 ml
• Lemon juice: 5 ml
• Green onions: 2 g

Cooking steps

1. Separate the whites from the yolks. Whip the whites separately with salt until thick foam forms. Add a few drops of lemon juice to them.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt:  to taste
   • Lemon juice: 5 ml

2. Add milk, salt to the yolks and lightly beat with a fork.

   Required ingredients:

   • Milk 3.2%: 20 ml
   • Salt:  to taste

3. Pour the prepared yolks with oil into the pan and evenly spread the mixture over the surface.

   Required ingredients:

   • Olive oil: 5 ml

4. When the yolks set, spread the egg white foam on top and fry for 5 minutes on low heat without covering. Check the doneness of the egg white by lightly touching it with your finger: it should be firm and not stick to your fingers.

5. Carefully remove the omelet, cut it lengthwise, and fold the egg white inside so that the yolk is on the outside.

6. Serve the omelet with a salad dressed with olive oil and lemon juice. Sprinkle with finely chopped green onions.

   Required ingredients:

   • Mixed salad leaves: 60 g
   • Olive oil: 5 ml
   • Lemon juice: 5 ml
   • Green onions: 2 g