|Instant nonfat dry milk powder||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Green pepper||1 Medium|
|Chopped mushrooms||1 Cup (16 tbs)|
|Peeled tomatoes||3 Medium|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dried sweet basil||1⁄4 Teaspoon|
Beat 2/3 cup water and dry milk powder together until thick.
Add egg yolks, 1 teaspoon salt and white pepper; blend until smooth.
Beat egg whites until stiff but not dry.
Fold into dry milk mixture.
Melt 3 tablespoons butter in skillet.
Add egg mixture.
Cover; cook over medium heat for about 20 minutes or until omelet is slightly dry on top.
Place green pepper, onion and mushrooms in saucepan with remaining butter.
Cook until tender.
Add tomatoes, remaining salt and seasonings.
Cook until tomatoes are tender.