Airy omelette

Ingredients for 1 servings:

• 1 egg(s)
• 100 ml milk
• 1 tsp, leveled salt
• 1 pinch(s) of pepper
• 3 tbsp flour, heaped tbsp
• e.g. basil, chopped or dried
• 1 tomato(s) or other vegetables
• possibly herb cream cheese
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Separate one egg and add approximately 100–150 ml of milk to the yolk. Then add salt, pepper, and basil. Beat the egg whites until stiff and gently fold in to form a fluffy batter. Finally, add the flour through a sieve and stir gently again. The batter should now be airy and slightly stiffer than pancake batter. The amount of flour and milk sometimes varies slightly (depending on the size of the eggs). Now add 1 tablespoon of oil to the pan, heat it up, and then carefully spread the batter in the pan with a spoon, as it won’t spread naturally. Cook on both sides until golden brown and garnish the omelet with tomatoes (if desired). If you like, you can also spread the omelet with herb cream cheese and then scatter the tomatoes on top. It also tastes delicious with other vegetables (peppers, steamed zucchini, etc.).