Cooking time: 10 minutes
Proteins, g .: 6.6
Fats, g: 5
Carbohydrates, g .: 3.5
chicken egg – 2 pcs.
milk of 1.5% fat content – 125 ml. (determine the fat content yourself according to your preference, you can even use vegetable milk: soy or almond)
salt – 1 g (to taste, I use pink Himalayan)
fresh herbs – 5 g (+ spices to taste, dill was used in this recipe)
- Beat eggs with a fork, add milk, herbs, salt, spices.
- Pour the omelet into a baking bag, secure with a clasp.
- Cook in boiling water under a lid for about 7-8 minutes.
- While the omelet is hot, you can serve it in salad rings or in tins, like mine. After cooling, the omelet takes on the desired shape. Serve best with fresh vegetables, herbs, light-salted fish, and whole-grain bread. Bon Appetit!