Ingredients: |
Ingredients: 4 tbs butter, divided
1/2 cup diced green onion
1 large red or green bell pepper, thinly sliced
1t2 pound fresh mushrooms, sliced
2 tbs fresh chopped parsley
1/8 tsp hot pepper sauce
4 eggs, separated
1/4 cup water
1/4 tsp salt
1/4 tsp cream of tarter
2 tbs grated parmesan cheese
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Directions: |
Directions:Melt 2 tbs butter in a small skillet; saute onion and pepper slices 3 minutes.
Add mushrooms, parsley and hot pepper sauce; saute about 2 minutes longer or until vegetables are crisp tender.
Beat egg whites with water, salt and cream of tarter until stiff but not dry.
In small bowl, beat egg yolks at high speed until thick and lemon colored, about 5 minutes.
Gently fold beaten egg yolks and parmesan cheese into egg whites.
Heat 2 tbs butter in 10 inch skillet until drop of water sizzles. Pour in omelet mixture and gently smooth surface.
Lower heat to medium.
Cool slowly until puffy and lightly browned on the bottom, about 5 minutes.
Lift omelet at edge to check doneness.
Place skillet in 350°F oven for 10 to 12 minutes. (Cover handle with several layers of foil wrap)
Knife inserted halfway between the center and outside edge comes out clean.
To serve, loosen omelet edges with a spatula.
With a sharp knife, cut upper surface down center--be sure not to cut through to bottom.
Tip skillet.
With pancake turner, fold in half and turn out onto serving platter using a quick flip of the wrist.
Spoon veggie mixture over omelet and serve immediately.
Each serving is about 440 calories. |
This recipe for Spring Omelet is from