Omelette Mousseline (Omelette with Whipped Egg Whites)

Ingredients

• 3 egg yolks
• 3 egg whites
• half a pinch salt
• 1 spoonful very thick cream
• 30 grammes butter

Instructions

1. Slacken the 3 egg yolks in a bowl with half a pinch of salt and a spoonful of very thick cream.
2. Beat the 3 whites to a very firm snow and add them to the yolks.
3. Pour the preparation into a wide pan containing 30 grammes of well-heated butter.
4. Toss the omelette with small, very rapid movements to bring the edges back over the centre.
5. As soon as the mixture is evenly set, roll the omelette, turn it out onto the dish and serve at once.