Fresh Vegetable Omelette
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Shredded sharp cheddar cheese||1 1⁄3 Ounce|
Melt 1 tablespoon butter in a large skillet; add onion and green pepper, cooking until slightly tender.
Add zucchini, tomato, salt, oregano, and pepper; cook until vegetables are tender and liquid evaporates.
Beat egg whites (at room temperature), 1/4 cup water, and cream of tartar until stiff but not dry; set aside.
Beat egg yolks in a medium bowl until thick and lemon colored.
Fold egg white mixture into yolks.
Heat an ovenproof 10-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water.
Add remaining 1 tablespoon butter; rotate pan to coat bottom.
Pour egg mixture into skillet, and gently smooth surface.
Reduce heat and cook omelet about 5 minutes or until puffy and lightly browned on bottom, gently lifting omelet at edge to judge color.
Bake at 350Â° for 8 to 10 minutes or until knife inserted in center comes out clean.
Spoon vegetable mixture over half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate; sprinkle with cheese.