1. For a celebratory omelette

4 eggs, preferably from a hen, personally known to you or introduced by friends   

Olive oil – a splash

Milk – up to 1 litre

Salt – a pinch or two

Cherry tomatoes – to cover the bottom of the frying pan loosely

Herbs (dill, parsley)

Green asparagus (12 stems) – optional

  1. Wash eggs
  2. Separate yolks and whites
  3. Cool whites in the freezer, whip into a foam and keep in the fridge
  4. Whip yolks with salt, olive oil and milk (milk little by little)
  5. Heat a frying pan and put cherry tomatoes with a little olive oil, stew a bit, remove skins for a special celebration
  6. While tomatoes are cooked, mix in the whites foam very slowly and carefully (preferably in clockwise concentric circles).
  7. Slowly, without ruining the layered structure of the mix, add it to tomatoes.
  8. Close the lid firmly for extra volume.
  9. While being cooked, keep the temperature at medium heat, occasionally break the bottom of the omelette to allow the mixture to fill the hole.
  10. Once the top of the omelette is evenly cooked, cover with a flat pizza dish, and turn the flying pan upside down into it. All herbs. Serve as a cake.
  11. For additional splendour, individual portions can be served on plates, decorated with grilled asparagus stems. Stems could be grilled in advance, one-two minute each side, or steamed 3-4 minutes.