Filled omelet

Such an omelet will serve as a full breakfast, and the filling can be very different, at your discretion.

Ingredients

• For the omelet:
• Fatty cream, chilled - 3 tbsp. l.
• Large eggs, room temperature - 5 pcs.
• Salt - 1/4 tsp
• Unsalted butter - 2 tbsp. l.
• Cheddar cheese (finely chopped) - 1/2 cup
• For filling:
• Minced meat - 120 g
• Butter - 1 tbsp. l.
• Small onions (finely chopped) - 1 pc.
• Bulgarian red pepper (seeded and finely chopped) - 1/2 pc.
• Salt and black pepper to taste

Directions

1. Prepare the filling for the omelet. Salt and pepper the minced meat and fry in a pan over medium heat, stirring and breaking the lumps with the edge of a spoon, until slightly brown, about 6-8 minutes. Place the minced meat on a paper towel lined plate. Put butter in an empty pan, add onion, bell pepper and fry, stirring occasionally, until vegetables are soft, about 10 minutes. Put the fried minced meat in a pan with vegetables, salt and pepper, mix.
2. Make an omelet. Turn on the oven to preheat to 200 degrees, placing the wire shelf on the middle level.
3. With a mixer on medium speed, beat the cream until fluffy, for about 2 minutes. Set aside. Beat eggs into a clean bowl and beat on high speed for about 2 minutes. Gently whisk the whipped cream into the beaten eggs.
4. Melt the butter in a large skillet over medium-low heat. Pour the egg mixture into the pan and fry until the eggs are just lightly fried, for about 2-3 minutes. Sprinkle with 1/4 cup cheese and 1/2 cup filling. Place the skillet in the oven and fry the omelet for about 6 minutes.
5. Gently remove the pan from the oven, sprinkle the omelet with the remaining cheese and add the remaining filling, leave for 1 minute at room temperature. Tilt the pan over the kitchen board, gently slide half of the omelet onto the board with a spatula, then tilt the pan perpendicular to the board and fold the omelet in half so that the filling is inside, like in an envelope. Cut the omelet in half and serve immediately.