Omelette with herbs and vegetables
There is something special about this recipe: The omelette is prepared only with egg white, that is, without egg yolk. This egg white omelette tastes excellent. The best way to prepare it is to use a pan with a non-stick coating.
Ingredient List (1 Person)
200 g of spinach, cleaned, washed, dried, large leaves collected in pieces
1 shallot or ½ small onion, finely diced
2 mushrooms, cleaned and sliced
½ small tomato, diced
1 teaspoon of oil
4 egg whites, beaten
1 teaspoon of chopped fresh herbs or ¼ teaspoon of dried herbs (any type)
Preparation:
Heat the pot over medium heat.
Add the spinach, onions, mushrooms and tomatoes and cook for about 2 minutes, stirring.
Remove the vegetables, put them on a plate and set aside.
Clean the pan with kitchen paper, add the oil and heat.
Add the egg whites and saute until the mixture is firm. Rock the pan and lift the edge of the omelet so none of the egg whites remain liquid.
Turn the egg mixture and fry briefly.
Spread the vegetables and herbs on the omelette. Fold the omelette and serve immediately.
Nutritional values per Person
7 g carbohydrates 17 g proteins 5 g fats 135 kcal