You will need
- Protein omelet:
- 5-6 proteins;
- 2-3 tablespoons of milk;
- greens-to taste.
- For steam protein omelet:
- 2 eggs;
- 60 ml of milk;
- 10 ml cream 10%;
- 1 tsp butter;
- 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.
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.
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.
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.
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.
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.
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.
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.