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Egg White Omelet with Milk and Herbs

A wonderfully tender, melt-in-your-mouth omelet with fresh herbs. This egg white omelet comes out incredibly delicate. You can pan-fry it, or steam it or bake it in the oven—those take a little longer but make it even lighter. Ever wonder what to do with leftover egg whites? Meringue usually comes to mind, but that takes ages. When you're short on time, try this instead: a very light, very tasty, tender little dish.

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Egg white omelet with milk and herbs in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 7 g
Fats 67 % 16 g
Carbohydrates 4 % 1 g
173 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

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  • This omelet takes hardly any time to make. Start by washing, drying, and chopping the herbs. Add a pinch of salt to the egg whites and whisk (by hand or with a mixer) until lightly foamy. Add the herbs, ground black pepper, and milk to the whites and stir gently and quickly to combine. Cook in a skillet heated with vegetable oil for 2–3 minutes per side, until golden. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Egg whites - 44  kcal/100g

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