Fluffy Harvest Omelet Recipe

1 1 1
Fluffy Harvest Omelet Recipe
Fluffy Harvest Omelet Recipe photo by Taste of Home
Publisher Photo

Fluffy Harvest Omelet Recipe

Read Reviews
1 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.

Ingredients

  • 6 egg, 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 mozzarella cheese

Directions

In a large mixing bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form. In a small mixing 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; add egg mixture. Cook over medium-low heat for 8 minutes or until bottom is golden brown. Place skillet in a 350° oven for 10 minutes or until top is golden brown. Meanwhile, combine the tomato sauce, zucchini and mushrooms in a small saucepan. Cook, uncovered, until zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Yield: 4 servings.
Originally published as Fluffy Harvest Omelet in Taste of Home Meals in Minutes Calendar Annual 1996, p3

Nutritional Facts

1 piece: 311 calories, 21g fat (11g saturated fat), 362mg cholesterol, 1091mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 21g protein.

  • 6 egg, 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 mozzarella cheese
  1. In a large mixing bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form. In a small mixing 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; add egg mixture. Cook over medium-low heat for 8 minutes or until bottom is golden brown. Place skillet in a 350° oven for 10 minutes or until top is golden brown. Meanwhile, combine the tomato sauce, zucchini and mushrooms in a small saucepan. Cook, uncovered, until zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Yield: 4 servings.
Originally published as Fluffy Harvest Omelet in Taste of Home Meals in Minutes Calendar Annual 1996, p3

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFluffy Harvest Omelet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
seasons4 User ID: 978190 48730
Reviewed Mar. 28, 2013

"This was a flop! Besides the fact that the bottom of the omelet burned in 5 minutes, Italian tomato sauce just didn't taste good with eggs. My husband agrees."

Loading Image