Hold The Yolk Recipe

Inspired by The Oakmont

Time45m

Serves2

egg whites + spinach + mushroom + roasted red pepper + mozzarella + topped with house-pickled red onions

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Pickle the Onions
In a medium bowl, combine the sliced red onion, apple cider vinegar, sugar, and salt. Stir well and let sit for at least 30 minutes to pickle.

2
Sauté the Vegetables
In a non-stick skillet over medium heat, add the sliced mushrooms and sauté for about 3-4 minutes until they start to soften.
3
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat.
4
Prepare Egg Whites
In a separate bowl, whisk the egg whites until they are frothy. Season with a pinch of salt and pepper.
5
Cook Egg Whites
Return the skillet to medium heat and pour the whisked egg whites over the sautéed vegetables. Cook for about 5 minutes, gently stirring until the egg whites are fully cooked and set.
6
Add Roasted Red Peppers and Cheese
Once the egg whites are set, add the chopped roasted red peppers and shredded mozzarella cheese on top. Cover the skillet and let cook for another 2-3 minutes until the cheese is melted.
7
Serve
Spoon the egg white mixture onto plates and top with the house-pickled red onions just before serving.