Broth with omelet
Description
Vegetable broth with omelet at home is an excellent lunch option for those who monitor their weight and count every calorie. You can also add some chicken or lean beef to the broth. The soup is ready to serve.
Instructions
- 1
Step 1
1. Every cook undoubtedly has her own broth recipe. I'm offering just one option that can be used as a base. So, place a peeled onion cut into quarters (or large pieces) into a pot. Wash the carrot, peel it, and cut into 8–10 pieces. Finely chop some celery. Add a bay leaf and whole peppercorns. I also recommend using fresh or dried herb sprigs.
- 2
Step 2
2. Pour water (boiling water can be used) into the pot with vegetables and place over heat. After boiling, add a little salt and simmer over low heat for about 1 hour.
- 3
Step 3
3. The ready broth should be strained, and the vegetables set aside (if you don't know how to make the egg drop soup more interesting, add some vegetables. It's both tasty and healthy).
- 4
Step 4
4. While the broth is cooking, you can prepare the omelet. Crack the eggs into a bowl and beat them with a pinch of salt. Add milk and, if desired, a pinch of pepper.
- 5
Step 5
5. Omelet can be prepared in many different ways—from frying pan to multicooker. In this case, it will be baked in the oven (though you can use any other method). Line a heatproof dish with baking paper and pour the omelet mixture into it.
- 6
Step 6
6. To prevent the broth with omelet from burning and to keep it fluffy, place the dish on a high-sided baking tray filled with a little water.
- 7
Step 7
7. Remove the ready omelet from the mold and let it cool. Then cut it into small pieces (cubes, diamonds, or narrow strips) with a sharp knife.
- 8
Step 8
8. Chop the vegetables from the broth slightly and add them to the already strained broth. Pour into bowls and add the omelet. An excellent dish for adults and children!