Author Notes: Pan seared salmon filet atop an egg white frittata with melted gruyere, swiss, diced mushrooms, and cilantro. Garnished with hollandaise sauce, fresh rosemary and cashew cream cheese . —Kim Mahair
- Mix together 4 egg whites in a bowl and pour into greased skillet on low heat. For the Hollandaise: Take the yolks of the eggs and mix with lemon juice, garlic salt and pepper in a bowl over boiled water turned down to medium low heat. Careful not to scramble the yolks. For the cashew cream cheese: In a blender or food processor, combine 1 1/2 cups cashews, 1 Tbsp coconut oil, and 1 Tbsp milk.
- This recipe was entered in the contest for Your Best Edible Gift