Omelet - the fine decision for a breakfast. It is tasty, it is useful and quickly. However not all can eat vitelluses as it is the product of the increased caloric content containing cholesterol happen an allergy to a yolk. In this case proteinaceous omelet - a way not to leave a favourite dish and to keep to a diet.
It is required to you
- For proteinaceous omelet:
- 5-6 proteins;
- 2-3 tablespoons of milk;
- desi;
- salt
- spices
- greens to taste.
- For steam proteinaceous omelet:
- 2 eggs;
- 60 ml of milk;
- 10 ml of sour cream of 10%;
- 1 h l of a desi;
- For proteinaceous omelet with cottage cheese:
- 200 g of cottage cheese;
- 8 eggs;
- 100-150 ml of milk;
- 60 g of a desi;
- salt to taste.
Instruction
1. Proteinaceous to an egg omletvymoyta, separate the whites from the yolks very carefully, in proteins there shouldn't be a yolk at all. Pour out proteins in the dry enameled bowl, shake up in a strong, stable foam. Check whether it is good protein whips: put a bowl on an edge if proteinaceous weight doesn't creep, then everything is all right.
2. Add milk to the whites gradually, a thin stream and shake up a little more that homogeneous mass turned out. Salt, add spices and greens to taste.
3. Put a desi piece (it is possible to replace and sunflower or even olive) on a frying pan, warm and pour out omelet in a frying pan. Fry about one baking plate a cover of minute 2, turn and fry with another. Give hot.
4. Proteinaceous to a steam omletvymoyta of egg, separate the whites from the yolks so that the smallest quantity of a yolk didn't get to proteins even. Beat egg whites a nimbus, gradually adding milk, homogeneous mass won't turn out yet, salt.
5. Prepare a water bath, take a portion mold, oil it, pour omelet in a mold, prepare on a water bath. Preparation time depends on omelet thickness. It is better to do it not thick.
6. Omelet proteinaceous with a tvorogomotdelita of a squirrel from yolks very carefully, eggs it is better to wash up previously that dirt from a shell didn't get to omelet. Beat whites, adding a thin stream milk, salt, oil a frying pan, warm and pour out on it omelet, roast at first on the one hand until ready, then with another.
7. Mix cottage cheese with vitelluses, wipe mix through a small sieve, shift in the enameled pan, warm up, constantly stirring slowly that mix thickened. Wipe through a sieve once again. Kindle a desi. Put ready omelet on a wide dish, lay out from above an even layer of cottage cheese, fold omelet double, water with the kindled desi.