Monday, September 24, 2012

Spinach Mushroom Skillet Meal

Continuing with my trend for not making any omelettes or frittatas, here is another skillet meal where you cook all you ingredients and then add in your egg whites. Most of the items I make are 95-99% homemade but because of my arthritis there are certain kitchen tasks that are just to difficult for me to due anymore. I buy garlic already minced up in the jar, I buy sun-dried tomatoes either in a package dried or in a jar with oil, I buy roasted red peppers in a jar as well. I buy lots of frozen cut-up vegetables because it is cheaper and easier for me to work with.

12 Inch Skillet
1 TBSP Canola Oil
8 Ounces Sliced Portebella Mushrooms
One Diced Onion
1 TBSP Minced Garlic
1/2 Cup Roasted Red Pepper Strips
8 Ounces Chopped Steamed Spinach
1 TBSP Freeze Dried Chives
Dash Sea Salt
Dash Ground Black Pepper
1 Ripe Avocado Cubed
1/4 Cup Steamed Peas
1-2 TBSP Tabasco Chipotle Sauce
Enough Egg whites to cover pan underneath vegetables

Heat oil on Medium
Add in Mushrooms, Onion, Garlic, Pepper, Spinach, Peas, Salt, Peppers, Chives And Cook
Pour in Egg white to cover bottom of pan underneath vegetable, let set
Add in Avocado & Sauce and cook until done

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