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.
CaloriesProteinsFatsCarbohydrates
283.4
kcal11.8g
grams25.1g
grams1.3g
gramsChicken egg
3
pc
Cream 33%
30
ml
Butter
25
g
Sea salt
to taste
Ground black pepper
to taste
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
- 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.