People Finder
Kiran’s Egg White Omelet
Chef Kiran features many Indian standards and street foods at her new location. Among her favorite new menu items is an egg white omelet on her lunch menu.
3 egg whites
2 Tablespoons butter
1 Tablespoon sliced red onions
4 garlic cloves, thinly sliced
Pinch of cumin or to taste
2 Tablespoons, each: sliced mushrooms and chopped spinach
Salt to taste
4-6 red peppercorns, crushed
Whisk egg whites until light and frothy; set aside. Heat an omelet pan to temperature over medium heat. Melt butter and saute onions, garlic and cumin together. When onions become translucent, add mushrooms. Stir until wilted. Add spinach and mushrooms. Season with salt and crushed red peppercorns. Pour in egg whites. Let the eggs cook undisturbed until the edges of egg whites start to cook through and turn solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cooks for another minute. Fold egg white omelet and cook until eggs have puffed and are done. Serve immediately by itself or with garlic potatoes. Makes 1 serving.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
