Turkey Pastromellette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Cup diced mushrooms1/2 Cup diced eggplant (i like the little european eggplants)1 Tablespoon olive oil2 Tablespoons balsamic vinegar1/2 Oz red wine1 Onion, cut into 1/2" pieces1 Shallot, cut into 1/4" pieces4 Oz turkey pastrami8 egg whites
Cut all your ingredients in advance. This tends to cook rather quickly and you need to have your stuff on hand. Heat your skillet alarmingly hot, but not hot enough that non stick spray flames when you apply it to the pan. Give the pan a quick spritz and toss your shallots in. Heat the shallots on high until they start to blacken on the edges, then add half the oil, and toss and stir fry until very soft. Add the pastrami and heat on high until they begin to blacken around the edges. Toss in the eggplant and the mushrooms and continue cooking on high heat until they begin to soften and are black around the edges. Turn the heat to medium high, add the onions and once the onions begin to sizzle, add the extra olive oil. As soon as the onions begin to blacken (roughly 30 seconds) add the balsamic and the red wine. If you are doing this correctly, it should boil up immediately. Stir vigorously to coat, and as soon as the mixture gets sticky, turn down to medium low or low and dump in the egg whites. Mix through and cover. Let cook until firm. Put it in your mouf.
Serving Size: Makes two large omelettes
Number of Servings: 2
Recipe submitted by SparkPeople user GREGORYCOLE.
Serving Size: Makes two large omelettes
Number of Servings: 2
Recipe submitted by SparkPeople user GREGORYCOLE.
Nutritional Info Amount Per Serving
- Calories: 255.5
- Total Fat: 9.5 g
- Cholesterol: 38.6 mg
- Sodium: 787.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.0 g
- Protein: 27.6 g
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