Sour cream omelette

Whisk the eggs with sour cream, salt, pour into a hot pan with butter and, stirring, fry over a high heat. As soon as the mass thickens, bend the edges of the omelette with a knife from two sides to the middle, giving the shape of an oblong pie. When the underside is toasted, transfer the omelette to a heated dish seam down, pour over the melted butter and serve. The finished omelette on sour cream can be rolled up in the form of a roll, cut into portions before serving and poured with melted oil.