Ingredients:
4 egg whites
4 egg yolks
3 ounces sliced Canadian-style bacon, cut into thin strips
1/4 cup shredded Cheddar cheese (1 ounce)
1/2 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil
1/4 teaspoon white pepper
5 teaspoons butter or margarine
1/2 cup fresh mushrooms
1/4 cup chopped green pepper
1 large tomato, peeled, seeded and chopped
Servings: 2
Minutes of prep time: 30
Nutritional analysis per serving: calories: 390 grams of fat: 28 mg. cholesterol: 606 mg. sodium: 908
Instructions:
Preheat oven to 350 degrees F.
Beat egg whites until stiff peaks form. Beat egg yolks until
thick and lemon-colored; stir in Canadian-style bacon, cheese,
half of the basil, and pepper. Fold yolk mixture into egg
whites.
In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of
the butter over medium heat till a drop of water sizzles. Spoon
egg mixture into skillet, gently smoothing surface. Reduce heat
to low; cook for 7 to 8 minutes or until the bottom is golden.
Bake in oven for 10-12 minutes or until knife inserted halfway
between center and outer edge comes out clean.
Meanwhile, in skillet cook mushrooms and green pepper in the
remaining hot butter over medium heat 3 minutes or until tender.
Add the remaining basil and tomato; cook 5 minutes or till liquid
is reduced, stirring occasionally.
Loosen sides of omelet with spatula. Make a shallow cut across
omelet, cutting slightly off-center. Spoon filling over larger
half. Tip skillet and fold the smaller portion of omelet over
larger half. Slip omelet onto a warm serving platter. Serve
immediately.
