Fluffy Harvest Omelet

Name: Fluffy Harvest Omelet
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 shredded part-skim mozzarella cheese

10 ingredients

4 steps

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 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.