Chinese Egg White Omelet Recipe
Healthy Breakfast Recipe
Ingredients:
2 tablespoons vegetable oil
1/2 teaspoon vegetable oil
Two large tomatoes -- sliced into 1/4-inch slices
Ten large egg whites
1-1/2 teaspoon kosher salt
Directions:
Heat a wok, without its stand, over high heat for 1 minute. Add 1/2-teaspoon oil; swirling to coat sides of wok. When hot, 1 minute, add tomatoes.
Quickly stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices.
Rinse wok with hot water; dry. In a medium bowl, whisk egg whites with 1-teaspoon salt until foamy, about 1 minute. Return wok to high heat for 1 minute and add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some of it using a large spoon; hold this over wok while you poor the whites into the wok; immediately poor hot oil onto whites. Cook 1-1/2 minutes. Do not stir; egg whites will puff up. Add tomatoes with their juices in a circular pattern.
Continue to cook through, 1 to 3 minutes. Sprinkle with remaining salt.
Slide out of wok onto a serving plate, cut into wedges, and serve.
See also:
Spinach Tomato and Feta Omelet
Spanish Omelet
Basic Egg White Omelet
Western Omelet
Puffy Omelet Paleolithic Recipe
Cheese and Vegetable Omelet Low Fat Recipe
Spring Omelet Low Calorie Recipe
Microwave Cheese Omelet Low Carb Recipe
Light Lemony Omelet
Gourmet Greek Omelet Healthy Recipe
Creamy Peach Omelet Diabetic Recipe
Egg White Omelet with Mushrooms, Peppers and Herbs
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