Egg White Omelet with Shitake Mushrooms & Pasilla Chile

RECIPES | FEBURARY 2017

Photo Credit: Arte Ave
 
artSAVOR 75

Egg White Omelet with Shitake Mushrooms & Pasilla Chile


artSAVOR 75 Ingredients

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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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.

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