Lush omelet with cream (in a frying pan)

this is more than an omelet, some kind of magic and nothing more! Tall, airy, very beautiful in section and quite easy to prepare - I will never tire of admiring this masterpiece of culinary art! If you are still unfamiliar with him - urgently go to the kitchen!

Ingredients

• Eggs - 3 pcs.
• Cream 10% - 1 tbsp a spoon
• Lemon (for juice) - 1 slice (1 teaspoon of juice)
• Salt - 2 pinches
• Vegetable oil - 1/2 tbsp. spoons

Directions

1. Divide the eggs into whites and yolks and place them in separate bowls.
2. Pour the cream into a bowl to the yolks and add a pinch of salt.
3. Stir the yolk and cream mixture with a fork until smooth.
4. Also add a pinch of salt to the proteins.
5. Whisk the whites on a high speed mixer until light foam. Then squeeze about 1 teaspoon of juice out of the lemon, add to the whites and continue whisking at high speed, now until strong peaks.
6. Heat the oil in a large pan (I have a 28 cm pan). Pour the yolk mixture into the pan and spread evenly over the entire bottom of the pan. Fry over low heat for about 30 seconds, until the yolks seize on top.
7. On the yolk pancake, place the whipped egg whites in an even layer.
8. Cover and cook over low heat for about 8 minutes.
9. Gently touch the protein layer with your finger - if it is not sticky and slightly bouncy, the omelet is ready.
10. Divide the finished omelet with a spatula or cut it in half with a knife.
11. Fold both halves of the omelet with the egg whites inside.
12. Then place the omelet on a plate or cutting board and cut into three pieces.
13. A fluffy omelet with cream is ready!
14. Bon Appetit!