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Fluffy Harvest Omelet Recipe

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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.

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Fluffy Harvest Omelet Recipe

Prep: 35 min. Bake: 15 min.

Yield: 4 Servings

35 15 50

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

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.
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
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.
Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Cut into wedges. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (1 piece) equals 311 calories, 21 g fat (11 g saturated fat), 362 mg cholesterol, 1,091 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Fluffy Harvest Omelet in Taste of Home Meals in Minutes Calendar Annual 1996, p3

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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