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In this food tutorial learn a simple recipe for making an egg white omelet with onions, mushrooms, smoked salmon and tomato.
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How to Make an Egg White Omelet with Onions, mushrooms, smoked Salmon and tomato
Okay. So, we’re going to start of this morning, I’m a little bit hungry, with a nice egg white omelet. Let’s get this pan going here and going to have onion, mushroom, a little smoked salmon and fresh tomato. And we’re going to put into that pan one table spoon of olive oil. If you like to use butter that’s fine but I’m trying to stay away from that type of fat. I rather go with the olive oil if you know what I mean. So, it’s heating up. Let’s just put the onions, which is about a third of a cup of onions right in there dice up, nice and fine. If you like sliced onions, you could slice them or I’ll just prepare diced onions.
But to start cooking always use a none stick skillet. Raise the flame up, nice and high. I always use a non-stick skillet for the eggs. And that’s the only time that this skillet is used just for eggs. Remember never to use metal spatulas in there. The eggs have started, let’s add the mushroom. It’s about third of a cup of mushrooms also. You could season this at this time with a little salt and pepper if you like. I won’t put any salt, I try not to use any salt in my cooking but when I cook for others, I do use salt, it brings out the flavor.
Along with the salt and pepper, if you like fine herbs, you can always add a little, whatever your taste is. Add a little black pepper, that’ll do it for me. The onions and the mushrooms, they make anything taste great. Well, this is a sautéing a little bit. Let’s separate the egg. I’m using three egg whites since two egg whites, is just a little bit too light for me. Were loosing the yolk, so I’m replacing the yolk with volume by using another egg white and here we go. There we go, just set those aside. Sautéing is going very nicely, pretty good. Now at this point, I’m going to add the fresh tomato which is about a third of the cup also. And last time, though I’ll be adding, will be a smoked salmon which is just about two tablespoon of diced smoked salmon. Now we have a nice high heat here and it goes with salmon. Turn it up a little and now were going to slowly drizzle the egg whites all over and see what kind of omelet we’ve come out with.
You push and allow the egg white to fold there and you pull the same thing that side. Now we’ll lower the flame because we don’t want to get, we don’t want to cross them with the omelet. Egg white omelet is a little more difficult to make than the whole egg. And now what I do is I cover that, so the egg will cook a little bit on the top and the heat goes down on the egg, so it just from the bottom. Very low flame as you can see, it only take another minute. I certainly will enjoy this breakfast. I’m sorry that I don’t have any sausage or ham to go with this but I’m trying to stay away from those type of items. And as I’ve said, I there might other videos. These are much prettier omelet made this way than the once that you have in diners that are made of a griddle, and the egg is spread out then cook well done and just fold it over. And there we go. This should turn out on to the plate with no problem. Just tilt this, tilt the plate and the pan together and there you go. Look how pretty that is. And as pretty as it is, that’s how tasty it will be. I’m going to enjoy this and if you make it, I’ll hope you do it too.