This is great for a light dinner or lunch and using fresh herbs is a total game changer. I also used some vegan mozzarella on top and for total vegans you can use ”just egg” substitute.
Ingredients:
1 small package shiitake mushrooms loosely chopped
4 cloves garlic chopped
1/2 tsp red chili flakes
1 avocado cut into small cubes
1/2-3/4 cup egg whites
bunches of chopped fresh herbs: I used parsley, oregano, basil and sage
1/3 cup shredded mozzarella cheese regular or vegan (optional)
In a large non stick skillet (make sure it has a handle that can go in the oven) add 2-3 tbs olive oil heat up then add the garlic and chili simmer 2 mins then add the mushrooms and herbs and simmer 3-4 mins, add salt to taste. Add the egg whites then carefully drop in the cubed avocado, keep on low heat pressing down the sides 2-4 mins. Add the grated cheese then place skillet under a low broiler and cook the top till browned, removing often and pushing the sides down till firm and rotating in oven about 3-5 mins. Serve hot great with a side salad and some grainy bread.
