There is nothing easier than making a protein omelet in your kitchen - very often fresh proteins remain after cooking various sauces (mayonnaise, "Aioli", etc.), so you should not throw them away. Even the children will like the snow-white porous dish - the omelet turns out to be tender, with a golden brown crust, and it takes only about 7-8 minutes to cook.
It is desirable that the main ingredient is not chilled, but at room temperature - warm proteins are much easier to whip into a fluffy and airy foam. If you want a taller omelet, then entrust the whipping of the proteins to a food processor or mixer, but this will increase the cooking time. But in manual mode, you will completely meet the specified 7-8 minutes, quickly serving the dish to the table for breakfast or dinner. This is especially valuable if you don't have free time to prepare more complex dishes.
Ingredients:
Chicken egg - 4 pcs.
Salt - 2 pinches
Ground black pepper - 1 pinch
Vegetable oil - 20 ml
Greens and sausage for serving
Preparation:
1. Carefully break the chicken eggs and separate the whites from the yolks into different containers with the utmost care so that not even a drop of yolk or water gets into the whites, otherwise they will not beat. It is best to use eggs from poultry - they are more useful than their store version. Use the yolks at your own discretion - make sauces from them, add them when preparing other dishes, etc. Warm the proteins to room temperature if they were chilled.
2. Transfer them to a deep container such as a bowl, saucepan, or saucepan. Beat with a whisk for 3-4 minutes, not forgetting to add a couple of pinches of salt and a pinch of ground black pepper there. At this stage, you can also use a food processor or mixer, but it is very important not to interrupt the product so that the snow-white mass does not stratify, so beat at low engine speeds.
3. As soon as a lush protein foam forms in your container, you can start frying.
4. Heat the pan on the stove by pouring vegetable oil into it (it is permissible to replace with butter with a fat content of at least 72%). Spread out the whipped protein mass with a silicone spatula and immediately reduce the heat to minimum, cover and simmer for about 4-5 minutes.
Put the finished protein omelet on a plate, fold in half. Complement the dish with fresh herbs and cold meats: smoked sausages, small sausages or sliced milk sausage slices. Serve the omelet to the table hot, if desired, you can grease it with some sauce or ketchup on top.
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