1. separate eggs. Mix egg yolks with flour, whipping cream and mustard until smooth and season with salt and pepper. Cut mustard gherkins into tender strips and fold in. Whip egg whites with 1 pinch of salt until semi-stiff and fold into batter.
2. melt butter in a frying pan (28 cm ø). Pour in the mixture and fry over medium heat for 4-5 minutes. Gently shake the frying pan. Cook the omelet in the hot stove at 220 degrees (gas 3-4, convection oven not recommended) on the 2nd rack from the bottom for 5-6 minutes (wrap plastic handles with aluminum foil!).
3. cut cress from the bed, mix half with the fresh cream and stir with juice of one lemon, salt and pepper. Remove the omelet from the heat and bring to the table with crab, crème fraîche and remaining cress.
Tip: Instead of the North Sea crabs, you can of course also use shrimps. If you like, you can add fried bacon cubes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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