Vegetable Broth with Egg White Omelet


100 g / 3.5 oz potatoes
30 g / 1 oz carrots
20 g / 0.7 oz parsnip
50 g / 1.8 oz cabbage core
5 g / 0.2 oz parsley
1 egg white
10 g / 0.4 oz milk
20 g / 0.7 oz sour cream
5 g / 0.2 oz butter

Chop vegetables and boil them in salted water under a lid. Let it infuse for one hour and strain.
Mix egg white with milk, pour on a greased skillet, bake, then cool to room temperature and cut omelet into 5-6 pieces.
Add sour cream and remaining butter to broth, then add omelet and chopped greens.

This recipe is for patients with liver disease.

Omelet with Cheese


3 eggs
50 g/2 oz cheese
50 g/2 oz white bread
3 tbsp milk
1 tbsp butter

Soak crustless white bread in milk and mash it, add eggs and beat with a spoon or a fork, add grated cheese, season with salt, and pour the mixture into a hot skillet with butter and cook according to instructions from “Plain Omelet” recipe. This omelet can be  cooked in the oven — immediately after egg mixture was added to the hot skillet, put the skillet into preheated oven.  Omelet will be more voluminous if half of the egg whites are separated, whipped into a foam, and added back to a mixture right before cooking.

Plain Omelet


3 eggs
1 tbsp milk
1 tbsp butter or vegetable oil

Break eggs into a mixing bowl, season with salt, add milk and whip with a spoon or a fork. Pour beaten eggs into a hot skillet with oil and fry on high heat, lightly shaking the skillet to make sure that eggs are cooked uniformly. When eggs start to thicken, wrap the omelet from 2 sides to the middle  with a spatula to form an oblong  shape, and put it onto a plate with a seam side down. Smear with a small piece of butter and serve immediately.