Recipe Rhubarb and Vanilla Omelette

INGRÉDIENTSIngredients:
8 large eggs
4 rhubarb stalks
100 ml (3/8 cup) milk
85 ml (V3 cup) sour cream
65 ml (1/4 cup) sugar
30 ml (2 tbsp) sugar
60 ml (4 tbsp) cornstarch
30 ml (2 tbsp) butter
2 tea bags or vanilla herbal tea

PRÉPARATION

1. Rinse, peel and cut the rhubarb into small cubes. Brown it for 5 minutes in a pan with 15 ml (1 tbsp) of butter and 30 ml (2 tbsp) of sugar. Set aside.
2. Beat 4 whole eggs and 4 yolks (reserve the whites) in a mixer with the remaining sugar, sour cream, and cornstarch.
3. Rinse the mixer beaters and beat the egg whites until stiff.
4. Preheat the oven to 350°F. Heat the milk and steep the tea bags or vanilla herbal tea for at least 10 minutes.
5. Pour the warm milk over the egg mixture, fold in the egg whites, and add the rhubarb mixture. Butter four ovenproof bowls and divide the omelet among them. Bake for 20 minutes. Wait 5 minutes before serving.