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Omelet with Canadian Bacon Filling




Source of Recipe


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List of 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)
1/4 teaspoon dried basil or 1/2 teaspoon freshly chopped
1/4 teaspoon white pepper
5 teaspoons butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1 large tomato, peeled, seeded and chopped

Recipe



Preheat oven to 350 degrees F.
Beat egg whites until stiff peaks form.
Beat egg yolks until thick and lemon colored.
Stir in bacon, cheese, half of the basil, and pepper.
Fold yolk mixture into egg whites.
In a 10 inch frying pan with oven proof handle, heat 2
teaspoons of the butter over medium heat until a drop
of water sizzles.
Spoon egg mixture into pan, gently smoothing surface.
Reduce heat to low and 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 pan, cook mushrooms and green pepper in the
remaining hot butter over medium heat for 3 minutes or
until tender.
Add the remaining basil and tomato.
Cook for 5 minutes or until liquid is reduced, stirring
occasionally.
Loosen sides of omelet with spatula.
Make a shallow cut across omelet, cutting slightly off
center.
Spoon the filling over the larger half.
Tip pan and fold the smaller portion of omelet over the
larger half.
Slip onto a warm serving platter.
Serve immediately. Makes 2 fluffy servings.