French Omelet
Eggs and ghee create a tender texture and steady satiety without extra carbs. The omelet is soft, buttery, and works well as a quick breakfast with herbs or fish.
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Kitchen: French
2 kg 222 gram
Digestion time: 3 hour
Complete protein: ✔
Prepare ghee (15 g): melt 10 g for the egg mixture and keep 5 g for greasing the skillet. Whisk eggs (120 g) with salt (1 g) and black pepper (1 g), add the melted ghee, and whisk again.
Grease the skillet with the remaining ghee and warm it over medium heat. Pour in the egg mixture and wait until the bottom begins to set.
Gently shake the skillet and gather the omelet into soft folds. When the top is almost set, roll the omelet and transfer it to a plate immediately.
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