John Myers
Foam Omelette with Camembert and Cucumber
The perfect foam omelette with camembert and cucumber recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 3 tbsp Flour
- 100 g Camembert
- 4 tbsp Diced pickles
- Salt
- Oil
- Fresh chopped dill
- 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.
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