Cheese and foam omelette

Name: Cheese and foam omelette
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g Camembert (60 % fat); 150 g Cucumber cubes; 1⁄2 Federation Dill; 4 Eggs (Gr. M); 4 TABLESPOONS flour, salt

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

200 g Camembert (60 % fat)
150 g Cucumber cubes
1⁄2 Federation Dill
4 Eggs (Gr. M)
4 TABLESPOONS flour, salt

Directions

1
Cut the cheese into slices. Drain cucumber cubes. Wash the dill, dab dry and chop finely. Separate eggs. Beat egg whites until stiff. Mix egg yolk, flour and 1 pinch of salt. Fold into the beaten egg white.
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Heat 1 tablespoon of oil in a pan with lid (base approx. 24 cm Ø). Pour in half the egg mixture. Cover and allow to set on low heat until the underside is lightly browned.
3
Spread half the cheese and 2 tbsp. cucumber cubes on one half. Fold the omelette.
4
Bake in a hot oven for about 3 minutes. Remove from the pan, slide out of the pan onto a plate and keep warm. Prepare the 2nd omelette in the same way. Sprinkle the remaining cucumber cubes on top. Sprinkle with dill and serve immediately.