Poulard Omelette
Description
A classic French dish from 'La Mère Poulard' restaurant — a fluffy omelette made with whipped eggs and cream, quickly prepared at home.
- Separate the egg whites from the yolks.
- Whisk the whites with a pinch of salt until stiff peaks form.
- In a separate bowl, whisk the yolks with cream until smooth.
- Gently fold the whipped whites into the yolk mixture with a spatula, using upward strokes to keep it airy.
- Heat a frying pan with olive oil over medium heat.
- Pour the omelette mixture into the pan and cook uncovered for 2–3 minutes, until the bottom is golden and the top is set.
- Fold the omelette in half, transfer to a plate, and serve immediately.
497
230 kcal / 100 g
kcal
21.6 g
10.0 g / 100 g
Protein
2.9 g
1.3 g / 100 g
Carbohydrates
43.5 g
20.1 g / 100 g
Fats
3.0 g
1.4 g / 100 g
Ash
67.4%
Water
2.3 g
1.1 g / 100 g
Sugars
0.28 g
0.13 g / 100 g
Omega-3
4.36 g
2.02 g / 100 g
Omega-6
11.8 g
5.5 g / 100 g
SFA