Fluffy Harvest Omelet
|Eggs||6 , separated|
|Light cream||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned italian tomato sauce||15 Ounce (1 Can)|
|Cubed zucchini||1 Cup (16 tbs)|
|Mushrooms||3⁄4 Cup (12 tbs), sliced|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
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-in.ovenproof skillet; add egg mixture.
Cook over medium-low heat for 8 minutes or until bottom is golden brown.
Place skillet in a 350° oven for 10 minutes 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 minutes.
Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce