Egg Wt & Basil-Almond Omelet

Egg Wt & Basil-Almond Omelet
Egg Wt & Basil-Almond Omelet

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Equipment:

Ingredients
– 5 egg whites
– ½ cup chopped spinach, rinsed, dried & packed
– 3-4 mini portobello mushrooms, chopped
– 2-3 heirloom cherry tomatoes, sliced
– 1-2 shallots, finely sliced
– 1-2 cloves garlic, minced
– 1½ tablespoons heavy cream
– 2 tablespoons shaved parmesan, plus additional for topping
– 1 tablespoon1 A Bachelor & His Grill’s, “Fresh Basil-Almond Pesto” (see recipe below)
– 1 teaspoons olive oil
– 1 sprig fresh thyme leaves, finely chopped
– ½ teaspoon fresh rosemary leaves, finely chopped
– 1 pinch cayenne pepper
– kosher salt and fresh ground peppercorn, to taste

Nutrition Information

Serving size: 1 Calories: 275 Fat: 20.0 Saturated fat: 7.2 Carbohydrates: 4.9 Sodium: 970.0 Fiber: 1.0 Protein: 20.6 Cholesterol: 35.0mg

Detailed Cooking Workout

In saute pan over medium heat, bring 1 teaspoon olive oil to a gentle simmer.

Toss in shallots & garlic, season with kosher salt & saute 2-3 minutes.
Then add chopped mushroom, cooking until garlic fragrant & both mushroom / onion tender.
Remove from heat, cover & set aside to rest.
In separate skillet over medium-high heat, warm remaining olive oil.
Working quickly, in small bowl, vigorously whisk together egg whites, cream & salt, incorporating lots of air – making eggs light & frothy.
Pour whisked eggs evenly over entire surface of warmed skillet.
As some curds begin to form, keep eggs moving about by stirring with rubber spatula, lifting edges of omelet & pushing runny portions of egg to edges of the hot pan surface.
Once mixture begins to resemble “wet scrambled eggs” & bottom of omelet begins to set, using a spatula, smooth over top of eggs to create even surface.
Cover & cook until edges just turn crispy (not over cooking), 2-3 minutes.
Remove cover & spread pesto, sauteed veggies, spinach, tomatoes & parmesan over eggs.
Fold omelet in half, season omelet exterior with thyme, rosemary, cayenne & salt/pepper, to taste – cooking for additional 60-90 seconds.
Then gently flip, season second side, to taste, and cook for another 60-90 seconds.
Remove from heat & slide omelet from pan to plate, sprinkle with parmesan.
Serve immediately.

 

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