Omelet Pulyar

Cooking time:

20 minutes

Active time:

20 minutes

Complexity:

Average

Recipe from our customer Svetlana Sysolyatina.

Pulyar omelette is very unusual, delicate and tasty. It is very easy to prepare and perfect for breakfast. And it was invented at the end of the 18th century on the northwest coast of France, and is still a huge success with visitors to local restaurants.

As a side dish, I cooked fresh asparagus in bacon. The breakfast was excellent!

See all recipes category Breakfasts

Recipe "Omelet Pulyar "

Ingredients for 3 servings

egg

6 pcs.

cream 10%

6 tbsp. spoons

salt

to taste

ghee

1 tsp

fresh asparagus

200 g

raw smoked bacon

150 g

Step 1/6

To begin with, I separated the yolks from the whites. Added cream to the yolks and mixed into a homogeneous mass.

Step 2/6

The whites were whipped a little and added salt to taste. Continued to beat to steady peaks.

Step 3/6

The pan with a thick bottom was heated over medium heat and greased with melted butter. Poured yolk into the pan, mixed with cream, and gave him a little "grab." She laid whipped squirrels on top of the yolk, leveling them with a spoon. Reduced the fire to a minimum and left the omelette to cook for about 5 minutes. Then she covered the omelet with a lid, leaving a small gap.

Step 4/6

At this time, I decided to cook asparagus in bacon. She cooks very quickly and complements this dish with her piquancy. She rinsed asparagus beforehand and cut off 1.5 cm. She dried it with a paper towel. Further, 2-3 pcs. asparagus wrapped in bacon and put on a well-heated frying pan. Fried until golden brown, about 4 minutes on each side.

Step 5/6

We check the readiness of the omelet by protein: if it does not stick to the fingers, then the omelet is ready. I put the finished omelet on a dish and cut it in half. Next, the omelet should be folded with protein inside and cut again in half.