Broccoli Mushroom Omelette
|Eggs||6 , separated|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||4 Ounce (Divided)|
|Broccoli flowerets||1 Cup (16 tbs)|
|Mushrooms||4 Ounce, sliced (1 Cup)|
|Sweet red pepper||1⁄2 Cup (8 tbs), diced|
|Dried italian seasoning||1⁄2 Teaspoon, crushed|
|Vegetable juice||1 1⁄2 Cup (24 tbs)|
Preheat oven to 350°F.
In large bowl with mixer at high speed, beat egg whites until stiff but not dry.
In small bowl with mixer at high speed, beat egg yolks, milk, Parmesan cheese and pepper until foamy.
Carefully fold egg yolk mixture and 1/2 cup of the Swiss cheese into beaten egg whites.
Spray oven-safe 10-inch nonstick skillet with vegetable cooking spray.
Over medium heat, heat skillet; add egg mixture.
Cook over low heat 5 minutes or until golden on underside.
Place skillet in oven; bake 10 minutes or until top is puffed and golden brown.
Meanwhile, to prepare sauce: Spray another 10-inch nonstick skillet with vegetable cooking spray.
Cook broccoli, mushrooms, red pepper and Italian seasoning until vegetables are tender-crisp, stirring often.
In small bowl, stir together V8 juice and cornstarch.
Gradually stir V8 mixture into vegetable mixture.
Over medium heat, heat until mixture boils and thickens, stirring often.