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Egg White Omelet With Wild Mushrooms And Goat Cheese
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- #76709
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 ounces fresh goat cheese, softened
1 clove garlic, minced
1 tablespoon snipped chives
salt
freshly ground black pepper
3 tablespoons extra-virgin olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon extra-virgin olive oil, divided
2 pounds mixed wild mushrooms, such as shiitake and oyster mushrooms, stemmed and thickly sliced
1 large shallot, minced
1/4 cup dry white wine
2 scallions, thinly sliced
18 large egg whites
directions
In a small bowl, mash the goat cheese with the garlic and chives.
In a large deep skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and cook over high heat, without stirring, for 2 minutes. Add the shallot and cook, stirring occasionally, until the mushrooms are tender and browned, 5 to 6 minutes.
Add the white wine and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in the scallions and cook for 1 minute. Off the heat, stir in the goat cheese and season with salt and pepper.
In a 12-inch nonstick skillet, heat 2 teaspoons of the olive oil. Whisk the egg whites until frothy and season with salt. Add half of the beaten egg whites to the skillet and cook over moderately high heat, stirring gently, until golden on the bottom and the top is nearly set, 2 to 3 minutes.
Spoon half of the mushroom mixture onto one side of the omelet and, using a spatula, fold over the opposite side. Slide the omelet onto a large plate, cut it into wedges and serve immediately.
Repeat with the remaining olive oil, egg whites and mushrooms.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
April 11, 2013
I am always looking for unique breakfast recipes and this one really was incredible. I don't usually find egg white omelettes very satisfactory but I must say this one changed my mind!
May 11, 2009
Simple and elegant. I used frozen mixed mushrooms to save money, and replaced the egg whites with Reddi Egg and it was delicious. I made it for Mother's Day brunch and my mom made me give HER the recipe! What a compliment!