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This Fluffy Harvest Omelet is a desire ! Impress your guests this Harvest, with this omelet enriched with mushrooms, zucchini, and cheese in chunky Italian sauce. Your guests will simply love this Fluffy Harvest Omelet . Just try and let me know if you like it.
  Eggs 6 , separated
  Salt 1⁄4 Teaspoon
  Light cream 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  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

Recipe Summary

Difficulty Level: 
Main Dish

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Fluffy Harvest Omelet Recipe