Try this Chinese Egg-White Omelet with Tomatoes recipe, or contribute your own.Suggest a better description
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 thewhites 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. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 26 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 628.9mg||22 %|
|Potassium 403.5mg||11 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.8g|
|Protein 27g||39 %|
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Calories per serving: 141
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