Puffy Vegetable Omelette
|Squash zucchini/Yellow crookneck squash||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Tomato||1 Medium, seeded and chopped|
|Sliced green onion||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Combine zucchini, mushrooms, tomato, green onion, parsley, and the 1/2 teaspoon oregano. Set aside.
Beat the egg yolks and the 1/4 teaspoon oregano with an electric mixer on high speed about 5 minutes or till thick and lemon colored. In a large bowl beat egg whites and water till frothy. Continue beating for 1 1/2 to 2 minutes or till stiff peaks form (tips stand straight). Pour beaten egg yolks over egg whites. Gently fold yolks into whites.
In a 10-inch skillet with an oven-proof handle, heat 1 tablespoon of the butter or margarine till it sizzles. Lift and tilt skillet to coat sides. Pour egg mixture into hot skillet, mounding it slightly higher around edges. Cook over low heat about 6 minutes or till eggs are puffed and set and bottom is golden brown.
Place skillet in a 325° oven; bake for 8 to 10 minutes or till a knife inserted between center and edge comes out clean.
Meanwhile, melt remaining 2 tablespoons butter; add vegetable mixture. Cover; simmer for 3 to 4 minutes or till almost tender. Uncover; cook for 3 minutes more. Drain; keep warm.
Loosen sides of omelet with a spatula. Make a shallow cut across omelet, cutting slightly off center; fill with vegetable mixture. Fold smaller portion of omelet over larger portion. Sprinkle with cheese. Serve immediately.