Protein omelette with olives in a multicooker
4 servings
20 minutes
Egg white omelet with olives in a multicooker is a light and nutritious dish, perfect for breakfast or dinner. Its roots trace back to European cuisine, where omelets became part of the daily diet due to their simplicity and nutrition. The airy texture of egg whites whipped with milk creates a delicate flavor cloud, while olives add a savory and sophisticated salty note. Cooking in a multicooker preserves all the beneficial properties of the ingredients and ensures even cooking. The omelet can be served as a standalone dish or complemented with fresh vegetables and herbs. It's an excellent choice for those who watch their figure and appreciate refined flavor combinations.
1
Slice the olives into rings, separate the egg whites from the yolks.
- Green olives: 40 g
- Chicken egg: 6 pieces
2
Whisk the egg whites in a separate container, add milk, and whisk again until smooth.
- Chicken egg: 6 pieces
- Milk 2.5%: 40 ml
3
Grease the multicooker bowl with vegetable oil and pour in the egg-milk mixture.
- Vegetable oil: 10 ml
- Chicken egg: 6 pieces
- Milk 2.5%: 40 ml
- Salt: to taste
4
Close the lid. Press the 'Menu' button to select the 'Baking' program, then set the cooking time to 20 minutes by pressing the 'Hour' and 'Minute' buttons. Press and hold the 'Start' button for a few seconds.
5
15 minutes before cooking is done, open the lid, add olives, and close the lid.
- Green olives: 40 g
6
Cook until the program ends.