Omelet “Poulard” with Sausage and Herbs
by Editorial Staff
This “smart”, lush and beautiful Poulard omelet with sausage and herbs is cooked in a pan using a minimum of ingredients. Such a beautiful omelet, a bit like a pie, is a great way to diversify the menu and make breakfast unusual and festive.
Cook: 15 mins
Servings: 3
Ingredients
- Eggs – 4 pcs.
- Sausage – 100 g
- Fresh dill – 2-3 branches
- Salt – 1/4 teaspoon (to taste)
- Vegetable oil (for frying) – 1 tbsp
Directions
- Crack the eggs, gently separating the whites into a beating bowl and the yolks into a deep bowl.
- Add salt to the yolks to taste and loosen with a fork. Grease a non-stick frying pan with vegetable oil and put on heat. Pour the yolk mass into a preheated skillet, reduce heat to low, and cover.
- Add a pinch of salt to the whites and beat with a mixer until foamy. As soon as stable peaks appear, and there is no transparent liquid mass, the whites are beaten.
- Gently place the whites on top of the desired set, and smooth the surface. Cut the sausage into small cubes. Sprinkle the surface of the Poulard omelet with the sausage.
- Gently stir in the sausage inside the protein mass using a spoon or spatula and smooth the surface. Cover the skillet with a lid and cook the omelet for about 5-7 minutes more on low heat. As soon as the protein grasps (stops smearing when touched), the omelet is ready.
- Transfer the Poulard omelet with sausage to a plate. Finely chop the fresh dill and sprinkle the omelet on top. Cut the omelet in half and cover one half with the other so that the protein is inside.
- Cut the resulting fluffy omelet into portions and serve. Such a beautiful breakfast will not leave anyone indifferent, right?
Enjoy your meal!
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