Omelet broth is perfect for a light lunch. It is especially useful to eat it in case of poisoning or weight loss. Possessing a low fat content, it is high in calories and is easily absorbed, without stressing the stomach and liver.
It is necessary
For 2-2, 5 liters of clear broth for an omelet - 1 glass of milk, 1 tbsp. a spoonful of butter, 4 eggs, 3-4 sheets of spinach or 1-2 tomatoes
Instructions
Step 1
Cook meat or chicken stock in a separate saucepan. Remember to descale when boiling. Salt.
Step 2
Cook spinach or tomatoes. Rinse fresh spinach, boil and rub through a sieve. Cut the tomato into cubes and fry in a pan until smooth.
Step 3
Break the eggs into a bowl and whisk to mix the yolk and white thoroughly, add salt and cold milk, whisking. Add spinach or tomatoes. Pour the resulting mass into portioned molds. Cook for 10-15 minutes.
Step 4
If there are no molds, the mass can be poured into a pan greased with butter, placed in another pan filled with hot water, covered and cooked until the omelet thickens (about 30-40 minutes).
The water should be close to boiling, but not boiling. Then the surface of the omelet will be flat.
Step 5
Chill the finished omelet for 10-15 minutes, then place in bowls with broth. If cooked in a pan, cut the broth into cubes.
