Foam omelet

Ingredients for 4 servings:

• 3 eggs, separated
• 1 pinch of sea salt
• 3 tbsp, heaped cane sugar
• 1 bag of Bourbon vanilla sugar
• 3 tbsp, heaped corn flour, buckwheat, millet or brown rice
• 1 ½ tbsp fat, butter or margarine
• ½ cup(s) jam
• ½ lemon(s), juice
• powdered sugar
• ½ can/n peach halves, Californian, in wedges

Instructions

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

gluten-free

Beat egg whites with salt until stiff peaks form, then stir in sugar and vanilla sugar thoroughly. Fold the egg yolks and sifted flour into the egg whites and pour the foam mixture into the melted butter in a pan. Allow the underside to turn golden brown (then brown the top in the oven) and fill with the jam mixed with lemon juice. Fold the foam omelet in half and dust with powdered sugar and cover with canned peach slices. I let one half of the omelet slide onto the plate, then fill it, and then cover the other half with the help of the pan. Variation: omit the flour and lemon juice, so you can use just egg whites.