Ingredients
Equipment
Method
- Separate the egg whites from the yolks into two bowls.
- In the bowl with the yolks, add the thick cream and whisk until smooth; season lightly with salt and pepper.
- Beat the egg whites with a pinch of salt until they form stiff peaks.
- Melt the butter in a large skillet over medium heat; pour in the yolk mixture and cook undisturbed for 1-2 minutes.
- Gently fold the whipped whites into the yolks using a spatula, careful not to deflate them.
- Continue cooking the omelette for an additional 2-3 minutes until the bottom is golden and the center is slightly runny.
- Slide the omelette onto a warm plate and garnish with fresh chives.
Nutrition
Calories: 295kcalCarbohydrates: 3gProtein: 14gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 423mgSodium: 88mgPotassium: 258mgSugar: 1gVitamin A: 900IUCalcium: 31mgIron: 1mg
Notes
Serve the omelette immediately after plating for the best texture. Use room-temperature eggs for easier separation and better volume when whipping. Fresh eggs make a significant difference in flavor and texture. If you have leftovers, store in an airtight container in the fridge for up to one day and reheat gently in a skillet. Experiment with herbs for added flavor, and remember, this dish is best enjoyed fresh, making it a wonderful centerpiece for brunch gatherings!
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