Egg White Omelet with Shitake Mushrooms & Pasilla Chile
RECIPES | FEBURARY 2017
Egg White Omelet with Shitake Mushrooms & Pasilla Chile
artSAVOR 75 Ingredients
Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices
Serves 1
INGREDIENTS
OMELET
2T Onion – Chopped
5T Shiitake Mushroom - Diced
5T Pasilla Pepper – seeded julienned
2T Olive Oil
1T artSAVOR 75, already mixed with olive oil¹
2 Eggs – White only – beaten
1T Olive Oil
D Salt and Pepper to taste
GARNISH
1 Cherry Tomato
1t Red Crushed Pepper - Optional
3 Mint or Arugula Leaf
2 Pasilla Pepper, Julienned
DIRECTIONS
OMELET
Heat oil in a stir fry wok over high heat
Add onion and sauté
Add mushroom and sauté about 4 minutes or until cooked
Transfer to a bowl
Add pepper to wok and sauté about 5 minutes or until cooked Add artSAVOR 75 and stir to heat, do not over cook
Transfer onion and mushroom mixture back in the wok
Add salt and pepper to taste and sauté for 2 minutes
Heat oil in a 10” non-stick pan over medium heat
Beat egg white and add to pan
Move around to spread it evenly
As soon as it forms into a round shape add mushroom mixture Then fold the egg over the mushroom mixture
PLATING & SERVICE
Transfer omelet to the middle of a plate
Garnish with tomato, herbs and pasilla pepper
NOTE
¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for use.