Egg is one of my go-to ingredients when I’m in a hurry. It’s something I always have at home, it cooks fast, it’s wonderfully versatile and it’s low carb. Today, I treated myself to a smooth and silky French omelet paired with a fresh green salad.
At medium temperature, melt butter in a pan. Homogenize three eggs with a fork and add a splash of cold water. Pour the eggs into the pan. Once the eggs start to set, softly shake the pan allowing uncooked mixture to reach the bottom. This is necessary, as you don’t want any browning.
When the entire egg mixture is thickened, roll the omelet together and serve it immediately. Glace with butter, taste with fleur de sel and decorate with dried flower petals. Pair with lettuce of your choice drizzled with a vinaigrette and topped with roasted buckwheat as well as sunflower and pumpkin seeds.