Spicy Foam Omelette

1. put the peas in a saucepan, pour the clear soup, simmer on low heat with the lid closed for a few minutes. Clean, rinse and dice the bell bell pepper very finely.

2. Take out 2-3 tablespoons of peas, mash the rest together with the clear soup. Mix in the other peas and the diced peppers (leaving a few for garnish), season and simmer gently at low heat.

For the omelet, separate the eggs, whip the egg whites until stiff, mix the yolks with the sour cream, season with pepper, salt, Tabasco and paprika.

4. fold in a little snow, the rest loosely.melt the butter in a heavy frying pan, pour in the batter and cover.

5. shake the pan lightly, fry the omelet with the lid closed until golden on the bottom and almost firm on top.slide onto a plate, folding in half.season the sauce spicy, add, sprinkle paprika.

Preparation 40 min.An airy, fluffy foam omelet is served with a spicy sauce.For this, frozen peas are pureed.With fresh diced peppers, the pea sauce is refined in color and taste.

Variations:

You can always cook the foam omelet differently.You can vary the pea sauce with finely chopped salami or possibly meat sausage, oryou replace peppers with zucchini.

Tip How to make a mousse Omelets are extraordinarily airy and light.

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