Runny Omelet
- 2 pers
- 5 min preparation time
- Level Easy
- 10 min cooking time
Ingredients
- 3 eggs
- 15g soft butter
- 1 teaspoon of Omelet Mix Sainte Lucie
- 1 pinch salt
- 1 pinch of pepper
Gourmet tip
For an even more indulgent omelet, serve it with a crisp green salad and a slice of toasted country bread.
Preparation
- Crack the eggs into a mixing bowl. Whisk them briefly with a fork until the mixture is smooth. Add the “ Sainte Lucie ” Omelet Mix, salt, and pepper, then mix one last time.
- Melt the butter in a nonstick skillet over medium heat. When it begins to foam but hasn't browned, pour in the beaten eggs.
- Using a spatula, gently push the cooked eggs toward the center of the pan, tilting it to allow the still-liquid mixture to flow down the sides. Repeat this process for a few moments until the omelet is set on the bottom but remains shiny and slightly runny on top.
- Gently fold the omelet in half to keep the center soft and melt-in-your-mouth.
