Preparation time: 40mins

 

Ingredients
Ingredients for 6

18 eggs
1 block of duck foie gras
garlic
butter
salt
white pepper

Method
Open the tin of foie gras, placed in the refrigerator the day before, and cut into small cubes. Place them on a tray rubbed with garlic and sprinkle with white pepper.

Start the 2 omelettes (two 9 egg omelettes are easier to make than one 18 egg omelette).

Salt but do not pepper. Once the omelette is almost cooked, add the foie gras cubes , just the time for them to heat. Fold the omelette and serve on a warmed, buttered dish.