Toasts with protein omelet and spinach
2 servings
30 minutes
Toast with protein omelet and spinach is a light and nutritious breakfast inspired by Jewish culinary traditions. The protein omelet, made without yolks, is airy and soft, while fresh spinach leaves add a touch of freshness and mild bitterness. Crispy toasts lightly spread with soy mayonnaise create the perfect balance of textures. This recipe is suitable for those who watch their diet as it is rich in protein and vitamins. The simplicity of preparation makes it ideal for a quick breakfast or light snack. Aromatic black pepper adds spiciness, enhancing the flavor of the omelet. Such a sandwich is a harmony of tender protein omelet, fresh spinach, and crispy bread that will not leave even gourmets indifferent.
1
Toast the bread for toasts in the oven or toaster.
- Toast bread: 4 pieces
2
Prepare a protein omelet: separate the yolks from the whites, whisk the whites with salt and cold milk until frothy. Heat a pan with oil. Reduce the heat to medium and pour in the egg white mixture. Cover with a lid. After 2 minutes, carefully flip the egg pancake and cook for another minute on the other side.
- Chicken egg: 4 pieces
- Milk: 2 tablespoons
- Salt: to taste
- Vegetable oil: 1 teaspoon
3
Wash and dry the spinach leaves.
- Fresh spinach leaves: 6 pieces
4
Spread mayonnaise on 2 toasts, and place 2-3 spinach leaves on each toast.
- Soy mayonnaise: 1 tablespoon
- Fresh spinach leaves: 6 pieces
5
Cut the omelet into 2 pieces, fold each piece in half again. Place on spinach, season with pepper, and cover with a second slice of bread.
- Ground black pepper: to taste