For the French omelette
- 3 eggs
- 25gr full fat heavy cream
- 25gr unsalted butter
Break the eggs into a bowl and add the rest of the ingredients. Mix well and put in a pan over medium heat. Leave for about 4 minutes; the omelette is ready when one side is done and the other one retains some moisture.
Serve the omelette; in a bowl put the salad along with some extra virgin olive oil, salt & balsamic cream. Mix and serve with a slice of toasted whole wheat sourdough bread.