afoona
Folded Egg White Omelet with Mushrooms and Cherry Tomatoes
vegetables

Folded Egg White Omelet with Mushrooms and Cherry Tomatoes

A thin, light omelet of five egg whites and just one yolk, which gives it yellow streaks and a richer flavor. The mushrooms are browned separately so they don't release water into it.

⏱ 20 min🍽 1 serving 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Heat the olive oil in a skillet and fry the mushrooms 4–5 minutes, until the mushrooms soften.
    ⚙ Pan-fryingStoveFrying pan
  2. 2
    Transfer the mushrooms to a plate.
  3. 3
    Beat the egg whites with the yolk, milk, salt and black pepper until they are evenly combined.
  4. 4
    Heat the butter in a small pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  5. 5
    Pour in the eggs, lower the heat slightly, cover and cook 2–3 minutes, until the bottom is set and the top is almost done.
    StoveLid
    💡The lid steams the top, and the omelet puffs up; with Bulgarian cheese, salt only a little or not at all.
  6. 6
    Scatter the mushroom mixture over half of the omelet.
  7. 7
    Fold the omelet in half and slide onto a plate. Arrange a few mushroom slices and the cherry tomatoes on top, and sprinkle with the chives.
280calories
27 gprotein
9 gcarbs
15 gfat
● protein 39%● carbs 13%● fat 48%

Per serving (439 g), of 1 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)

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