Foam Omelette with Camembert and Cucumber

Dice the camembert. Preheat the oven to 150 degrees. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the flour until smooth and season with salt. Carefully fold the egg yolk and flour mixture into the egg white.

Heat a tablespoon of oil in a pan over medium heat, add the egg mixture, put a lid on the pan and let the egg set over low heat. Then divide the diced camembert and 2 tbsp. Of the diced pickles on half of the omelette, fold the omelette and bake in the oven for about 3 minutes.

Slide the omelette onto a plate and sprinkle with the remaining diced cucumber and the chopped dill.