Omelet with sour cream in a frying pan

Wash chicken eggs under running cold water and wipe with paper towels. It is very important at the same time to use as fresher products, in particular eggs, then the omelet will turn out not only satisfying, but also very useful and nutritious.

Break the eggs into a bowl or a large deep plate. Then, using a mixer, beat the egg mixture to a fluffy foam. At first, use small turns, gradually increasing the pace of work and speed. If there is no mixer at hand, then you can use a manual whisk for this.

The main difference of this omelet from the classic recipe is the replacement of milk, as a traditional ingredient, with sour cream. It is this feature that makes such an omelet incredibly lush, airy and insanely tender to taste. At the same time, you can take any sour cream - from 10% to 30% fat content.

Add the required amount of sour cream to a bowl with beaten eggs. Then season the mixture with salt and ground black pepper to your liking. If desired, you can add other favorite seasonings (dried oregano, marjoram, a mixture of Provencal herbs, etc.), but this is not necessary.

After sour cream and spices have been added, beat the egg mixture again with a mixer at medium speed. Thus, you can combine all the ingredients to a homogeneous state and at the same time beat the omelet into an airy foam.

Put a non-stick frying pan of a suitable size (diameter 22-24 cm) on the stove. Lubricate the bottom of the dishes with a piece of butter, covering the entire area of the pan. Then heat a frying pan over medium heat and gently pour the omelet mixture, filling the entire surface of the dishes.

In order for the omelet to bake evenly from all sides, it is necessary to cover the pan with a lid. Cook the omelet over medium heat for 3-4 minutes until fully cooked. As soon as the liquid component of the eggs becomes thick and lush, the omelet is ready.

Sprinkle the finished omelet with grated parmesan and garnish with fresh herbs.

Bon appetit!