Baked protein omelette

1 serving

40 minutes

Baked egg white omelet is a light, airy dish of French cuisine that features a delicate texture and subtle flavor. The history of the omelet dates back to traditional French gastronomy, where simplicity meets sophistication. In this recipe, juicy tomatoes add a sweet-sour note, while wine vinegar and nutmeg enhance the refinement and depth of flavor. The egg white omelet is an ideal choice for those who follow a healthy diet as it is high in protein and contains no excess fats. The dish is perfect for breakfast or a light dinner, and its burgundy or pink hue makes it even more appealing. It can be served with herbs or a light sauce, enjoying the exquisite taste and tenderness of the texture.

Energy value per serving

• Calories: 146
• Proteins: 33.7g
• Fats: 0.1g
• Carbohydrates: 2.9g

Ingredients

• Egg white: 6 pc
• Wine vinegar: to taste
• Water: to taste
• Nutmeg: to taste
• Tomatoes: 70 g

Cooking steps

1. Blanch the tomato, peel it, chop finely, and place it in a baking dish.

   Required ingredients:

   • Tomatoes: 70 g

2. Add vinegar and water to taste, mash the tomato wedges with a whisk — then you'll get an omelet of a pleasant burgundy shade. If you want, leave it as is — then it will be pink.

   Required ingredients:

   • Wine vinegar:  to taste
   • Water:  to taste

3. Break the eggs, separate the whites from the yolks, pour the whites into a mixture of vinegar, tomato, and water, whisk together, sprinkle evenly with nutmeg to taste, and bake in a preheated oven at 200 degrees for 25-30 minutes.

   Required ingredients:

   • Egg white: 6 pieces
   • Wine vinegar:  to taste
   • Water:  to taste
   • Nutmeg:  to taste

4. Whisk the mixture in a form and sprinkle evenly with nutmeg to taste. Bake in a preheated oven at 200 degrees for 25-30 minutes.

   Required ingredients:

   • Nutmeg:  to taste