Protein omelet with potatoes and cabbage

An interesting dish of egg whites and vegetables is a protein omelet with potatoes and cabbage. Juicy stewed cabbage with onions and slices of boiled potatoes go wonderfully with a delicate omelet made from proteins. The perfect solution for a hearty breakfast, lunch or dinner!

Ingredients

• Eggs (only proteins) - 2 pcs.
• Potatoes - 100 g (1 medium)
• White cabbage - 100 g
• Onions - 50 g (1 small)
• Dried Provencal herbs - 1/4 tsp
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1 tbsp. a spoon

Directions

1. You can choose any spices for potatoes, to your taste. I used Provencal herbs. You can also use a seasoning for potatoes - a dried mixture of herbs, onions, garlic, paprika, coriander and turmeric.
2. Peel the potatoes, wash, cut into small cubes and send to the saucepan. Fill with water, add a pinch of salt, put on heat and bring to a boil. Then cover and cook over medium heat for about 10-15 minutes, until the potatoes are soft.
3. Peel the onion and cut into small cubes.
4. Heat vegetable oil in a skillet. While stirring, fry the onion over medium heat for about 2-3 minutes, until golden brown.
5. Chop the cabbage finely.
6. Add the chopped cabbage to the skillet with the onion. Stir occasionally, fry over medium heat for about 10-15 minutes, until cabbage is soft.
7. Beat the egg whites with a pinch of salt with a whisk or mixer until fluffy.
8. Add boiled potatoes to the skillet with cabbage and onions. Salt and add spices (I have Provencal herbs). Stir.
9. Place the beaten egg whites on top of the vegetables and use a spatula to spread over the entire surface. Cover and cook over low heat for about 5-7 minutes, until the egg whites set.
10. Rinse green onions, dry and chop finely with a knife. Pepper the finished omelet, sprinkle with chopped green onions and serve.
11. Such an omelet with potatoes and cabbage is good both on its own and in combination with vegetable salads.
12. Bon Appetit!