Egg White Omellette with Zucchini and Mushroom

This is actually the first time I have tried the egg whites from a carton.   I am impressed.  So easy !

You will need:

Thinly sliced and chopped onion

sliced shiitake mushrooms 2 or 3

2 tbls  diced (large) zucchini

1 tbls grated asiago

a little chopped fresh parsley

First saute the onion in a skillet with olive oil.  Once its softened, add the zucchini and mushrooms.  After about 2 minutes, stir everything around and pour in the egg whites.  The carton says 6 tbls = 2 eggs.  Sprinkle with parsley.  Leave it to set.  Check for doneness by carefully lifting the edge and seeing if the bottom is every so slightly browning,  Sprinkle cheese evenly then flip one half over.  Turn off heat and wait a couple of minutes for the cheese to melt. Serve with toast and fruit.

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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