Omelette Pouillard

Separate the egg yolks (2 pcs) from the whites.

In a separate bowl, mix the yolks with milk (20 ml) and add salt to taste. Whisk the mixture with a fork until smooth.

In another bowl, salt the whites and beat them with a mixer until stiff peaks form.

In a preheated skillet, add butter (1 tsp) and set to medium heat.

Pour the yolk mixture into the skillet, spreading it evenly across the surface.

As soon as the yolks begin to set, top with the beaten whites, trying to distribute them evenly.

Cover the skillet with a lid and reduce the heat to low.

When the whites are set, carefully fold the omelet in half and transfer it to a plate.