Vegetable Broth with Egg White Omelette
Breakfasts • World
Description
Recommended for liver diseases.
Ingredients
- Potato 5 oz
- Carrot 0 oz
- Parsley 0 oz
- Parsley 0 oz
- Egg white 0 oz
- Milk 0 fl oz
- Sour Cream 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Chop the vegetables into pieces and boil them in lightly salted water under a lid, let steep for an hour, and strain.
Step 2
Mix the egg white with the milk, pour it into a greased skillet, and bake, then cool to room temperature and cut the omelette into 5–6 pieces.
Step 3
Season the broth with sour cream and the remaining butter, add the omelette and chopped herbs.
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