In this form, the famous French omelet looks more like a pie. Dense protein soufflé and crispy crust. Holds its shape very well. Take the number of eggs according to the diameter of your pan. I have a very big one. #cuckpad4
Ingredients: eggs, crab sticks, cheese (mozzarella for pizza), salt, sour cream, olive oil, herbs de Provence
Cooking method:
Separate eggs into whites and yolks. Add sour cream, Provencal herbs, olive oil and salt to the yolks. Mix with a whisk into a homogeneous mass. Whisk egg whites to stiff peaks with a pinch of salt.
Pour the yolk pancake into the heated pan. Since I added olive oil, I do not grease the surface of the pan with anything. Top with finely chopped crab sticks and cheese, grated or finely chopped. Under the lid, let the pancake “grab”, 3-5 minutes.
Spread with a spatula on top of the yolks, whipped whites. Smooth out. To cover with a lid. Reduce fire to minimum effective. I have 6 out of 10. Simmer for approximately 10 minutes. The protein will rise and thicken. Might sink a little.
When the soufflé springs up, it is ready. Gently, with a thin spatula, right in the pan, divide the omelet into two equal parts. Put on a dish, first one part. Protein up. Then the second part, on top of the first, protein down. Cut into portions.