YOUR SOLIN GENERATED RECIPE
Silky Egg White Omelet with Sautéed Shiitake Mushrooms and Scallions
Egg whites pan-seared until tender and folded over earthy shiitake mushrooms and ginger, finished with a drizzle of fragrant toasted sesame oil.
INGREDIENTS
0.75 cup Liquid Egg Whites
1 cup sliced Shiitake Mushrooms
1 tablespoon Toasted Sesame Oil
0.5 medium Avocado
1 tablespoon Coconut Aminos
2 stalks Scallions, sliced
1 teaspoon minced Fresh Ginger
PREPARATION
Heat half of the toasted sesame oil in a small non-stick skillet over medium heat.
Add the sliced shiitake mushrooms and minced ginger to the pan, sautéing for 3-4 minutes until the mushrooms are softened and browned.
Remove the mushroom mixture from the skillet and set aside in a small bowl.
Wipe the skillet clean and add the remaining sesame oil over medium-low heat.
Pour the liquid egg whites into the skillet, tilting the pan to ensure the bottom is evenly covered.
Cover the pan with a lid for 2 minutes to allow the egg whites to steam and set until the top is no longer liquid.
Place the sautéed mushrooms and half of the sliced scallions onto one half of the omelet.
Carefully fold the other half of the omelet over the filling and slide it onto a plate.
Top the omelet with sliced avocado, the remaining scallions, and a drizzle of coconut aminos before serving.