YOUR SOLIN GENERATED RECIPE
Silky Egg White Omelet with Sautéed Shiitake and Edamame
A delicate egg white omelet folded over sautéed shiitake mushrooms and edamame, finished with creamy avocado and fragrant toasted sesame oil.
INGREDIENTS
0.9 cup Liquid Egg Whites
0.5 cup Shelled Edamame
1 cup Sliced Shiitake Mushrooms
0.5 medium Avocado
1 teaspoon Toasted Sesame Oil
1 tablespoon Tamari
2 tablespoons Sliced Green Onions
PREPARATION
Heat a non-stick skillet over medium heat and sauté the shiitake mushrooms and edamame with tamari until the mushrooms are tender and browned.
Remove the vegetable mixture from the pan and set aside.
Pour the liquid egg whites into the skillet over medium-low heat, swirling to cover the bottom evenly.
Once the egg whites are mostly set, place the sautéed mushroom and edamame mixture on one half of the omelet.
Carefully fold the omelet in half and cook for an additional 30 seconds to ensure the center is warm and silky.
Slide the omelet onto a plate and garnish with sliced avocado, green onions, and a drizzle of toasted sesame oil.