BIG FAT OMELETTE

Luckytrim

Grill Master
Gold Site Supporter
BIG FAT OMELETTE

six eggs, separated
1/4 teaspoon salt
1/4 cup light cream
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
2 tablespoons butter
one jar (15 ounce) chunky, Italian tomato sauce
2 cups cubed fresh zucchini
3/4 cup sliced fresh mushrooms
1 cup (4 ounces) shredded mozzarella cheese.

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 inch ovenproof skillet; add egg mixture.
Cook over medium-low heat for 8 min. or until bottom is Golden Brown.
Place skillet in a 350 oven for 10 min. 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 min.
Sprinkle mozzarella over omelette; fold in half and top with tomato sauce.
serves four, or 2 if you're really hungry.
 

QSis

Grill Master
Staff member
Gold Site Supporter
I bet whipping the egg whites makes a really fluffy omelette, huh, LT?

Wonder if I'd ever be un-lazy enough to try that. :)

Lee
 
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