Pulyar Omelet 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 omelette, 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

  1. Prepare your ingredients.
  2. Crack the eggs, gently separating the whites into a beating bowl and the yolks into a deep bowl.
  3. 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.
  4. Add a pinch of salt to the whites and beat with a mixer until foamy.
  5. As soon as stable peaks appear, and there is no transparent liquid mass at the bottom, the whites are beaten.
  6. Place the whites carefully on top of the set yolk mass and smooth the surface.
  7. Cut the sausage into small cubes. Sprinkle the surface of the Poulard omelet with the sausage.
  8. Using a spoon or spatula, gently stir in the sausage inside the protein mass and smooth the surface. Cover the skillet with a lid and cook the omelet for about 5-7 minutes over low heat.
  9. As soon as the protein grasps (stops smearing when touched), the omelet is ready.
  10. Transfer the Poulard omelette with sausage to a plate. Finely chop the fresh dill and sprinkle the omelet on top.
  11. Cut the omelet in half and cover one half with the other so that the protein is inside.
  12. Cut the resulting fluffy omelet into portions and serve.
  13. Such a beautiful breakfast will not leave anyone indifferent, right?
Enjoy your meal!

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