YOUR SOLIN GENERATED RECIPE
Silky Egg White Omelet with Fresh Herbs and Sautéed Mushrooms
Gently cooked egg whites folded over savory sautéed shiitake mushrooms and aromatic herbs, finished with a splash of umami-rich fish sauce.
INGREDIENTS
210g Liquid Egg Whites
75g Sliced Shiitake Mushrooms
65g Fresh Avocado
1 tsp Avocado Oil
1 tsp Vietnamese Fish Sauce
10g Sliced Scallions
Fresh Cilantro for garnish
PREPARATION
Heat a non-stick skillet over medium heat and add half of the avocado oil.
Add the sliced shiitake mushrooms to the pan and sauté until they are tender and slightly browned.
While the mushrooms cook, whisk the egg whites in a small bowl with the fish sauce and half of the sliced scallions.
Remove the mushrooms from the pan and set them aside.
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg white mixture.
Cook the egg whites over low-medium heat, gently lifting the edges to let the uncooked egg flow underneath until the base is set.
Place the sautéed mushrooms onto one half of the omelet and carefully fold the other half over.
Slide the omelet onto a plate and top with fresh avocado slices, the remaining scallions, and fresh cilantro.