Omelette with cream and sea salt
2 servings
20 minutes
A very easy recipe in which eggs are combined not with milk, but with heavy cream. And the omelette itself is removed from the stove not completely fried - it will finish cooking on the plate. Recipe by Ruslan Zakirov, chef of Kuznya House.
Calories283.4kcal
Proteins11.8grams
Fats25.1grams
Carbohydrates1.3grams
1
Crack the eggs into a bowl, add salt, pepper, and cream.
- Chicken egg: 3 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Whipping cream 33%: 30 ml
2
Whisk until a homogeneous mass.
3
Heat the pan over medium-high heat. Melt the butter. When it melts and stops sizzling, pour the eggs into the pan while stirring vigorously.
- Butter: 25 g
4
When the omelet is 2/3 ready, fold it in half and remove from heat — in the folded state, it will finish cooking on its own.
5
Serve with any favorite ingredients. For example, with salmon, vegetables, and cream cheese.
