Unlike egg yolks, egg whites contain neither fat nor cholesterol. They are rich in vitamins A and D, riboflavin and phosphorus.
Salt to taste
100 g fresh garden greens
1 tsp vegetable oil
A mixture of black, white and pink peppers to taste
2 tbsp milk
- Separate whites from yolks. Put yolks in the refrigerator. Wash greens (dill, parsley, cilantro, spinach, etc.), dry and finely chop.
- Beat egg whites with milk and greens until foamy. Whisking continuously, add salt and pepper mixture.
- Heat vegetable oil in a frying pan. Pour egg mixture into skillet. Cook 2 minutes. Flip the omelette over and cook for 1 more minute. Remove from heat and serve immediately.