Print Options

 
 
 
 Print
Fluffy Harvest Omelet Recipe

Fluffy Harvest Omelet Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 15 min. YIELD:4 servings

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.

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 Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.