Scrambled Egg Whites with Shiitake Mushrooms and Roma Tomatoes

posted by Terrytx 06-07-100 2:10 PM

* Exported from MasterCook *
Scrambled Egg Whites with Shiitake Mushrooms and Roma Tomatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mushroom-Tomato Side Dish:
salt and pepper, to taste
8 shiitake mushrooms, stems removed, thinly sliced or cut in 1/2-inch dice (other flavorful mushrooms may be substituted)
2 tablespoons olive oil
4 Roma tomatoes

Scrambled Egg Whites:
2 tablespoons canola oil
24 egg whites
1 teaspoon salt, or to taste
white pepper, to taste

For Mushroom-Tomato dish: Salt and pepper mushrooms. Heat olive oil in a saute pan over medium-high heat and cook mushrooms until lightly done, 4 to 5 minutes.

Score an X on the bottom of each tomato and drop into boiling water for 20 seconds. Plunge into cold or ice water. Skin should slip off easily; if not, repeat the process. Slice thinly or cut in approximately 1/2 inch dice, then rinse under running water in a colander to remove seeds. Mix tomatoes and mushrooms and adjust seasonings. Set aside and keep warm.

For the eggs: Heat oil in a large nonstick saute pan over medium heat. Add egg whites and cook, stirring with a wooden spoon, to desired firmness. Season with salt and pepper. Serve with mushroom-tomato mixture on the side.

Source: "Beau Nash, Hotel Crescent Court-Dallas, Tx"

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line