Protein omelette in a frying pan
4 servings
20 minutes
Egg white omelet in a skillet is an elegant and light dish of French cuisine, embodying simplicity and sophistication. Its roots trace back to classical gastronomy, where delicate textures and harmonious flavor combinations are valued. The taste of the omelet is airy, with subtle spicy notes of nutmeg and the aroma of Provençal herbs, while a finishing touch is the refreshing lemon juice that adds zest. Cooking without oil makes it particularly light and healthy, while the preparation method gives the omelet softness and a thin golden crust. Perfect for breakfast or a light snack, this omelet can be served as a standalone dish or complemented with fresh vegetables and herbs. It combines ease of preparation with gastronomic refinement, making it an ideal choice for those who appreciate flavor without excess.
1
Separate the whites from the yolks.
- Egg white: 4 pieces
2
Add paprika, herbs, and nutmeg to the egg whites to taste. Whisk until light foam forms.
- Paprika: to taste
- Provencal herbs: to taste
- Ground nutmeg: to taste
3
Fry in a non-stick pan without oil, initially heating a little water until it completely evaporates.
4
When the bottom turns brownish, flip it (completely or like a roll, as in oyakodon). Fry until cooked.
5
After cooking, spray with lemon juice on both sides.
- Lemon juice: 25 ml