Protein omelette with vegetables in the oven

Filling Preparation

Finely chop 1 onion and grate 1 carrot on a coarse grater or cut it into thin strips.

If you are using frozen Brussels sprouts (100 g), thaw them beforehand.

Heat a pan with 1 tsp of vegetable oil.

Sauté the onion and carrot over medium heat, stirring occasionally, for about 10 minutes until they become soft. Then add the Brussels sprouts and cook for another 2-3 minutes.

Preparing the Omelette Mixture

In a deep bowl, whisk 4 egg whites with a pinch of salt until slightly frothy. This can be done with a whisk or mixer.

Add 100 g of milk, finely chopped herbs (30 g) (green onion and dill), and a bit of black pepper, then gently mix.

Assembling the Dish

Transfer the sautéed vegetables to a heatproof baking dish and pour the omelette mixture over them, distributing it evenly on top of the vegetables.

Preheat the oven to 180°C.

Place the dish with the omelette in the oven and bake for 20 minutes, until the mixture is slightly set.

In the final stage, sprinkle the omelette with 35 g of grated Parmesan and bake for another 5-7 minutes until the cheese melts and turns golden.

After baking, remove the omelette from the oven and let it cool slightly.