Simple Milk-Free Omelet Cooked in Oil

What could be easier than making an omelet for breakfast? It's simple, fast, practical, wholesome, and appetizing — plenty of upsides. We're used to making omelets with milk. But what if you're out of milk? Or you're lactose-intolerant? Or you just want to trim the calories a little? There's a solution: you can make an omelet without milk. Instead, add a small amount of boiled water. Be careful here, though — too much liquid can hurt the dish, making the omelet deflate, turn watery, and lose flavor. That's why you should stick closely to the amounts in the recipe, especially for the water. Salt and pepper, on the other hand, are up to you — the omelet is delicious even with just a little salt. 1. Crack the eggs and separate the yolks from the whites. 2. Gently whisk the whites to a foam. Combine the yolks together as well. 3. Then pour the whites into the yolks. Whisking continuously, pour in the warm boiled water (exactly the amount specified) and whisk for a few seconds. 4. Season with salt and pepper to taste. 5. Grease the skillet with vegetable oil and set it over the heat, then pour the egg mixture into the hot pan. 6. Cover with a lid, keeping the heat on high. 7. Once the omelet puffs up, reduce the heat to low and cook for another 2 minutes. 8. Finely chop the parsley and scatter it over the omelet before serving. Enjoy — and have a great, productive day!