Chinese egg-white omelet with tomatoes

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
½ teaspoon Vegetable oil
2 larges Tomatoes -- sliced into
10 larges Egg whites
1½ teaspoon Kosher salt

Directions

¼ "

Heat a wok, without its stand, over high heat for 1 minute. Add ½ 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 1½ 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.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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