Omelette Poulard


Servings: 2
Cooking time: 15 min

For breakfast - soft and airy omelette Poulard with arugula and basil sauce

Ingredients


eggs 4 pcs
butter 15 g
salt to taste
SOUCE:
basil 10 g
arugula 20 g
olive oil 50 ml
wine vinegar 10 ml
salt to taste
sugar to taste
black pepper to taste

Instructions


Step 1

Combine all ingredients for the sauce in a blender and beat until smooth.

Step 2

Separate the yolks from the whites. Add salt to the whites and beat with a mixer.

Step 3

Salt the yolks, mix and pour into a heated pan with oil. When the yolks have set, pour the whites on top.

Step 4

Cover the skillet with a lid and fry the omelet at a low temperature without turning, 3-5 minutes. Serve with sauce. Enjoy!


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