 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
With its mushrooms, zucchini and tomato sauce, this hearty omelet isn't just for breakfast. Your family will savor it as a change-of-pace lunch or dinner. And you can alter the ingredients to include whatever vegetables you have on hand. Ingredients:
6 eggs, separated |
1/4 teaspoon salt |
1/4 cup half-and-half cream |
1/4 cup grated parmesan cheese |
1/4 teaspoon pepper |
2 tablespoons butter |
1 can (15 ounces) chunky italian tomato sauce |
1 cup cubed fresh zucchini |
3/4 cup sliced fresh mushrooms |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form. In a small bowl, beat the egg yolks, cream, Parmesan cheese and pepper until foamy. Gently fold into the egg whites.
2. Melt butter in a 10-in. ovenproof skillet; pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set
3. Uncover; bake in a 350° oven for 5-8 minutes or until top is golden brown and eggs are set. Meanwhile, in a small saucepan, combine the tomato sauce, zucchini and mushrooms. Cook, uncovered, for 10 minutes or until zucchini is tender.
4. Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Cut into wedges. Serve immediately. Yield: 4 servings.
|
|