Today’s recipe came about due to a great over abundance of egg whites when my Mr. was working on perfecting his dairy free creme brulee
recipe. He pulled out some of his usual magic, and this delicious breakfast was born.
1/2 lb Crimini mushrooms
1/4 c hazelnuts
2-3 Tbsp unsalted butter
1/4 c gorgonzola cheese
6 egg whites
salt and pepper
Melt your butter over medium high heat. Once the butter is prepared, saute your mushrooms and hazelnuts for around 5 minutes until the mushrooms are browned. Turn the heat down to medium, add your egg whites to the pan and scramble them with the mushrooms and hazelnuts. Just before removing from the pan, add your gorgonzola and salt and pepper to taste.
I didn’t share this with G, just scarfed it down while sort of snarling at anybody who got too close to me, so I can’t vouch for its child-friendliness. By this point, you probably know if you’re in the “oh god yes, give me more stinky cheese and fungus in my food!” boat or not and can tell if you’ll enjoy this or not. If you like that sort of thing, you’ll love this. If not, perhaps try one of the other recipes from the archives.