Dessert Omelet with Cointreau

WITHOUT QUESTION, my most successful omelet is an omelette au Cointreau. By adding alcohol and sugar to the eggs, they become lighter and have a creamy custard consistency when cooked to perfection. The sugar in my version of this traditional dessert is one-third of that used in the original.

Depending on the size pan you use, and the number of people you serve, you can easily increase or decrease this recipe. For each egg, use 1 <