Fluffy Harvest Omelet Recipe

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Fluffy Harvest Omelet Recipe
Fluffy Harvest Omelet Recipe photo by Taste of Home
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Fluffy Harvest Omelet Recipe

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

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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."

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