Protein Omelet

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Unlike egg yolks, egg whites contain neither fat nor cholesterol. They are rich in vitamins A and D, riboflavin and phosphorus.


4 eggs
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


  1. Separate whites from yolks. Put yolks in the refrigerator. Wash greens (dill, parsley, cilantro, spinach, etc.), dry and finely chop.
  2. Beat egg whites with milk and greens until foamy. Whisking continuously, add salt and pepper mixture.
  3. 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.