Method of preparation

Separate the white from the yolks.

Whisk the yolks with several tablespoons of milk (or cream), add ½ teaspoon of "For omelet" seasonings and a pinch of salt (to taste).

Put the pan on medium heat. If the pan is non-stick, then you can skip greasing or melt a piece of butter.

Pour the yolks and spread them over the entire surface of the pan.

Immediately beat the whites to stiff peaks (add a pinch of salt).

When the yolks are set, put whipped whites on top of them, level them with a spatula. Reduce heat to low and cook for 7-10 minutes. It is not necessary to cover with a lid.

Readiness can be checked by touching the surface with a finger. Whites should be elastic and should not stick to your fingers.

Carefully remove the omelet and transfer to a board or plate. Cut in half and serve with whites inside.

Sprinkle with fresh greens on top.