La Mére Poulard Omelette

Separate two egg whites into one bowl. Place yolks and remaining two eggs in a separate bowl.

Beat egg whites to soft peaks.

Beat remaining eggs for 5 minutes until very foamy, adding salt, pepper and creme fraiche or sour cream. You can also use a hand mixer or throw them in a blender to cut down on the time (and the arm workout).

Fold egg whites and whole eggs together mixing gently to eliminate lumps.

Heat a small non-stick pan on medium heat and add butter.

Once butter is foamy, pour egg mixture into pan. Cook on low for 5 minutes. Eggs will grow puffy but remain loose and foamy on top. Serve with sautéed vegetables, lardons and mushrooms, potatoes or a fresh green salad on the side.