Voitsberg Egg Omelet

Beat egg whites well with a little salt and a few drops of water. Mix egg yolks with asmonte and herbs, add salt and fold into beaten egg whites. Heat fat in an iron pan and spread the mixture evenly in it with a pastry card. Bake over low heat until the underside is browned. Push omelet to edge of pan, fold in with a palette from both sides to form a pocket. Cook until the outside is nicely browned.

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