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Jan 21, 2012
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Egg White Omelet with Three Mushrooms

By: Lessie Galindo


Egg White Omelet with Three Mushrooms

This big, fat egg white omelet is actually high in protein, low in fat, and vegetarian, too.

Serves 2 Prep Time 5 minutes Cooking Time 5 minutes

 

egg whites from 3 eggs
       (Click to see How to Separate an Egg)
1 tablespoon oil
half an onion, sliced
       (Click to see : How to Finely Chop an Onion)
1/4 cup bell pepper, diced
6 pieces small button mushrooms, halved
4 pieces oyster mushrooms, halved
1 small bunch enoki mushrooms, trimmed of bottom roots and cut into 2-inch lengths
salt and pepper to taste
1 teaspoon finely chopped parsley

 

Saute onions and bell peppers.  Cook until onions are transparent.

2  In a bowl, whip eggwhites and a pinch of salt until soft peaks form.  Set aside.  Add mushrooms. Season with salt and pepper taste. Cook for another minute. Set aside.

(What are soft peaks? Find out here: Soft Peak vs. Stiff Peak)

Pour egg mixture into pan and cook until the bottom begins to set. Add  the mushroom filling on half the omelet.  Fold it over the filling and slide into a plate.  Sprinkle with parsley.

Spread tossed filling (reserve a tablespoonful for garnish) on half of the omelet, leaving a half-inch border. Garnish with parsley, if desired.

 

Photography by Marie Joyce Siason | Food Preparation by Lessie Galindo | Styling by Aimee Morales




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