An omelet is a great breakfast solution. It is tasty, healthy and fast. However, not everyone can eat egg yolks, since this is a high-calorie product containing cholesterol, and yolk allergies are common. In this case, a protein omelet is a way to keep your favorite dish and follow a diet.
It is necessary
-
- For the protein omelet:
- 5-6 proteins;
- 2-3 tablespoons of milk;
- butter;
- salt
- spice
- greens to taste.
- For a steamed protein omelet:
- 2 eggs;
- 60 ml of milk;
- 10 ml sour cream 10%;
- 1 tsp butter;
- salt.
- For a protein omelet with cottage cheese:
- 200 g of cottage cheese;
- 8 eggs;
- 100-150 ml of milk;
- 60 g butter;
- salt to taste.
Instructions
Step 1
Protein omelet Wash the eggs, separate the whites from the yolks very carefully, there should not be a drop of yolk in the whites. Pour the egg whites into a dry enamel bowl and whisk into a firm, firm lather. Check if the whites are well whipped: put the bowl on the edge, if the protein mass does not creep, then everything is in order.
Step 2
Add milk to whites gradually, in a thin stream and beat a little more to get a homogeneous mass. Season with salt, spices and herbs to taste.
Step 3
Put a piece of butter in a frying pan (you can replace it with sunflower or even olive oil), heat and pour the omelet into the pan. Fry with one covered for 2 minutes, turn over and fry with the other. Serve hot.
Step 4
Protein steam omelet Wash the eggs, separate the whites from the yolks so that even the smallest amount of yolk does not get into the whites. Beat the egg whites with a whisk, gradually adding milk until a homogeneous mass is obtained, salt.
Step 5
Prepare a water bath, take a portioned mold, grease it with oil, pour the omelet into a mold, cook in a water bath. Cooking time depends on the thickness of the omelet. Better to make it not fat.
Step 6
Protein omelet with cottage cheese Separate the whites from the yolks very carefully, it is better to wash the eggs beforehand so that dirt from the shell does not get into the omelet. Beat the whites, adding a thin stream of milk, salt, oil a frying pan, heat and pour the omelet on it, fry first on one side until tender, then on the other.
Step 7
Mix cottage cheese with egg yolks, rub the mixture through a fine sieve, transfer to an enamel bowl, heat, stirring constantly, so that the mixture thickens. Rub through a sieve again. Melt the butter. Put the finished omelet on a wide dish, put an even layer of cottage cheese on top, fold the omelet in half, pour with melted butter.
