YOUR SOLIN GENERATED RECIPE
Grilled Halloumi with Herb-Marinated Zucchini and Mushrooms
Grilled zucchini and mushrooms marinated in dried oregano, served with firm egg white slabs and a savory halloumi accent, finished with a touch of golden char.
INGREDIENTS
212g Liquid Egg Whites
4g Halloumi Cheese
15g Zucchini
15g White Mushrooms
4g Nutritional Yeast
PREPARATION
Whisk the liquid egg whites with nutritional yeast and a pinch of dried oregano in a small bowl.
Pour the mixture into a small non-stick skillet over medium heat and cook undisturbed until the egg whites are completely set and firm.
Carefully remove the egg white cake from the pan and slice it into thick rectangular slabs.
Slice the zucchini and mushrooms into thin rounds and toss them with a sprinkle of dried oregano.
Heat a grill pan over high heat and sear the egg white slabs, zucchini, and mushrooms until distinct grill marks appear.
Place the small sliver of halloumi on the grill for the final thirty seconds to soften it.
Arrange the grilled vegetables and egg white steaks on a plate and top with the warm halloumi accent.