FLUFFY HARVEST OMELET

Fluffy Harvest Omelet image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 311 calories, Fat 21g fat (11g saturated fat), Cholesterol 362mg cholesterol, Sodium 1091mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.