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Fluffy Harvest Omelet

 Fluffy Harvest Omelet
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.
4 ServingsPrep: 35 min. Bake: 15 min.


  • 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


  • 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

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Fluffy Harvest Omelet (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.