An egg from your childhood

When you wake up next to your love on a Sunday morning, you turn over for a moment or throw a leg around him, you naturally want to stay like this for hours... You want to stay like this for hours.. The last thing you feel like is diving into the kitchen. You know it, I know it. And if you do get out of bed, you want to return to the bedroom as quickly as possible..

This velvety soft foam omelet is a classic from my childhood. Easy, quick to make, but oh such a treat on your plate. Come on, into the kitchen. And uh, this one can just come to bed with you.

For two people

What do you need?

• 5 eggs
• 60 g cane sugar
• 150 ml whipped cream
• 250 ml Greek yogurt (or crème fraîche for the gourmet)
• seeds from a vanilla pod
• container of strawberries

1. Preheat the oven to 180 degrees (if you don't have a frying pan that can go in the oven, skip this. You'll read more about this shortly).
2. Start by separating the eggs. Put the egg whites in a large bowl and the yolks in a separate bowl.
3. Whip the egg whites with a pinch of salt until they start to foam.
4. Gradually add the sugar while whipping until the egg whites are stiff.
5. Beat the egg yolks with the whipped cream.
6. Then gently fold the whipped cream mixture into the egg whites with a spatula.
7. Heat a knob of butter in a non-stick frying pan with a heat-resistant handle (it needs to go in the oven afterwards).
8. Pour the egg mixture into the pan and cook the omelet for about 1 minute, until the bottom is lightly colored.
9. Place the pan in the middle of the oven and cook the omelet for about 10 minutes.
10. Take a large plate or dish and flip the pan over. Let the omelet slide off. Be careful, as the omelet breaks easily.
11. Mix the seeds from the vanilla pod with a tablespoon of maple or agave syrup into the Greek yogurt.
12. Spread the yogurt over the omelet.
13. Cut the strawberries into quarters and distribute them over the omelet.
14. Optionally, top with some powdered sugar.