Ingredients

• 2 eggs
• 2 tablespoons wheat flour
• 2 teaspoons vanilla sugar (or 1 teaspoon powdered sugar)
• a small piece of butter for greasing the pan

Additions

• 1/2 cup berries (or blueberries, raspberries)
• basil

Preparation

1. Separate the whites from the yolks. Sift the flour into a small bowl, add vanilla sugar or powdered sugar. Whip the whites into stiff peaks on high mixer speed, then reduce to medium speed and gradually add the mixed yolks, continuing to whip (for about half a minute). Reduce speed to minimum and gradually (but briefly, only about 10 seconds) add the sifted flour.
2. Immediately start heating a non-stick pan about 18 - 20 cm in diameter over medium heat for about half a minute. On a fork impale a piece of butter and quickly grease the bottom and sides of the pan. Spread the batter, reduce heat to medium-low and fry the omelet (uncovered) for about 3-4 minutes, until it starts to sizzle quietly.
3. Then flip the omelet to the other side (preferably using two spatulas). Fry from the other side for about 2 minutes. Transfer to a plate, drizzle with yogurt sauce (recipe below) and sprinkle with berries. Or sprinkle with powdered sugar and serve with whipped cream.