March 2007
The Easter Bunny says, "Buy Fresh - Buy Local," when it comes to eggs! Download the recipe for the Ultimate Vegetable Tofu Omelet from Big City Diner.
Lois Shimabukuro-Miyake, President of Associated Producers Corp., tells KITV's Dan Meisenzahl that island eggs may be as much as several weeks fresher than imported mainland eggs.
Lois and sister, Phyllis Shimabukuro, were raised in the poultry industry. Their family has been in the egg and poultry business for three generations.
Supporting local businesses, like Ka Lei Eggs, not only provide your family with the freshest food, but also helps Hawaii maintain its food security by lessening the state's dependence on imported food.
Customers of Ka Lei Eggs retail outlets get the freshest eggs at affordable prices!
Ka Lei Eggs newest outlet is located on Waialae Avenue, next to First Hawaiian Bank and just a few doors up from Big City Diner.
Big City Diner Executive Chef Danny Mangca serve up his Ultimate Vegetable Tofu Omelet. He also prepared his signature "Uncle Danny's Fried Rice" and left the KITV crew with full tummies and big smiles.
Ka Lei Eggs Ultimate Vegetable Tofu
Omelet
Recipe by Danny Mangca, Executive Chef, Big
City Diner
Ingredients:
3 egg whites
Omelet filling:
Tofu (cut into small cubes)
Round onion (chopped)
Mushrooms (chopped)
Broccoli (par boiled and chopped)
Tomatoes (chopped)
Spinach leaves
Cheese of your choice (shredded)
In sauté pan with a little oil, add tofu and fresh vegetables to pan and sauté.
In a separate sauté pan with a little oil, cook egg whites to form omelet and remove from pan. Spread cheese over the omelet. Add cooked tofu and vegetables on one side of omelet and fold the other half over. Enjoy!
