Omelette normande

Normandy Omelette

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1987

  • About

Ingredients

  • 4 eggs, separated
  • 3 oz (75 g) butter
  • 1

Method

Beat the egg whites until they form soft peaks.

In a frying pan melt 2 oz (50 g) of the butter and add the egg yolks. Stir as they begin to set. When they are still