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.
1
Blanch the tomato, peel it, chop finely, and place it in a baking dish.
- 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.
- 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.
- 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.
- Nutmeg: to taste
