You will need
    • Protein omelet:
    • 5-6 proteins;
    • 2-3 tablespoons of milk;
    • butter;
    • salt
    • spices
    • greens-to taste.
    • For steam protein omelet:
    • 2 eggs;
    • 60 ml of milk;
    • 10 ml cream 10%;
    • 1 tsp butter;
    • salt.
    • For the protein omelet with cheese:
    • 200 g of cottage cheese;
    • 8 eggs;
    • 100-150 ml of milk;
    • 60 g of butter;
    • salt to taste.
Instruction
1
Protein mitimiti eggs, separate the whites from the yolks very carefully in proteins should not be even a drop of yolk. Pour the whites into a dry enameled bowl, whisk in a strong, stable foam. Make sure the beaten egg whites: place the bowl on the edge, if protein weight does not creep, it's all right.
2
Add milk into the whites gradually, a thin stream and whisk a little more, to obtain a homogeneous mass. Salt, add spices and herbs to taste.
3
Put into a pan with a knob of butter (you can substitute oil or sunflower oil or even olive), heat and pour into the omelet pan. Fry on the one under the hood about 2 minutes, flip and fry on the other. Serve hot.
4
Protein steam mitimiti eggs, separate the whites from the yolks so that the squirrels don't get even the smallest amount of yolk. Whip the egg whites with a whisk, gradually adding the milk until you get a homogeneous mass, season with salt.
5
Prepare water bath, take a portion the mold, grease it with oil, pour the scrambled eggs into the mold, cook in a water bath. Cooking time depends on the thickness of the omelet. Better to do it not thick.
6
Omelette albuminous with torogovlya the whites from the yolks very carefully, the eggs should be washed to the omelette didn't hit dirt with the shell. Whip the whites, adding a thin stream of milk, salt, oil the pan, heat and pour it on the omelet, fry first one side until done, then the other.
7
Mix cottage cheese with egg yolks, RUB the mixture through a fine sieve, put in an enamel bowl, heat, stirring constantly until the mixture thickens. RUB through a sieve again. Melt the butter. Put the finished omelet on a wide dish, put on top of an even layer of cheese, fold the omelet in half, pour melted butter.