source: www.youtube.com
In this video, Mahalo expert Judith Jones demonstrates how to make an egg white omelette with vegetables.
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What You'll Need
4 egg whites- 1 tbsp asparagus, chopped
- 1 tbsp zucchini, chopped
- 1 tbsp mushrooms, chopped
- 1 tbsp red pepper, diced
- 1 tbsp swiss cheese, grated
- 1 tbsp olive oil
- 1/4 tbsp butter
- Salt and pepper to taste
- Nonstick frying pan
- Large bowl
- Spatula
- Whisk
Preparation
Warm nonstick frying pan over medium heat.- Add olive oil to frying pan. Spread it around so that it covers the entire surface of the pan.
- Add butter to pan and let melt.
- Pour eggs into large bowl and whisk. Add a pinch of salt and pepper to taste (optional). You can also add milk if you like, but Judith prefers the eggs by themselves.
Cooking Process
Add asparagus, zucchini, red pepper, and mushrooms to frying pan and let cook for 1-2 minutes.- Pour eggs into frying pan and move them around within the first 20 seconds to make sure they cook more evenly.
- As egg becomes solidified, sprinkle the grated swiss cheese on top and continue to let cook.
Move spatula around the edges of the egg to make sure it isn't sticking to the pan.- Leverage spatula underneath egg and flip it to fold it in half. Do this quickly so the omelette doesn't tear.
- Let cook until egg is to your liking, slide the omelette on to a plate and serve.
Egg White Omelette With Vegetables
References
Trash
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Basics 1:23
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Meet Our Experts
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Judith Jones
Judith Jones is the founder of "The Gourmet Travelista," a website dedicated to international travel and cuisine. A citizen of the world, Jones was born in Paraguay, grew up in the United Kingdom and now resides in Los Angeles. In addition to hosting TV shows "What Are We Eating Today" and "Kush Kitchen," Jones is a contributing food and travel writer for "Travel & Leisure" magazine and social networking site "French Tuesdays." "I am the ultimate globetrotting gourmand," says Jones, "I travel to discover the most exhilarating culinary destinations around the globe."
