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Scrambled Egg Whites With Shiitake Mushrooms and Roma Tomatoes Beau (February 2000)

Healthful Breakfast recipe from Nash, Hotel Crescent Court, Dallas

Mushroom-Tomato Side Dish

salt and pepper to taste
8 shiitake mushrooms, stems removed, thinly sliced or cut in 1/2-inch dice (other flavorful mushrooms may be substituted)
2 tablespoons olive oil
4 Roma tomatoes

Salt and pepper mushrooms. Heat olive oil in a sauté pan over medium-high heat and cook mushrooms until lightly done, 4 to 5 minutes. Score an X on the bottom of each tomato and drop into boiling water for 20 seconds. Plunge into cold or ice water. Skin should slip off easily; if not, repeat the process. Slice thinly or cut in approximately 1/2-inch dice, then rinse under running water in a colander to remove seeds. Mix tomatoes and mushrooms and adjust seasoning. Set aside and keep warm.

Scrambled Egg Whites

2 tablespoons canola oil
24 egg whites (3 cups)
1 teaspoon salt, or to taste
white pepper to taste

Heat canola oil in a large nonstick sauté pan over medium heat. Add egg whites and cook, stirring with a wooden spoon, to desired firmness. Season with salt and pepper. Serve with mushroom-tomato mixture on the side. Serves 6.