Omelette Pouillard

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

If desired, in a separate bowl, mix the yolks with milk (20 ml). Add salt to taste and whisk the mixture with a fork until smooth.

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

Add butter (1 tsp.) to a preheated skillet and set to medium heat.

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

As soon as the yolks start to set, place the whipped egg whites on top, trying to spread them evenly.

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

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