Cheese And Mushroom Oven Omelette Recipe
Ingredients
| Eggs | 4 Large, separated | |
| Milk | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Assorted mushrooms | 3 Cup (16 tbs), sliced | |
| Green onions | 3 , chopped | |
| 1/4 cup light or herb cream cheese | ||
| Shredded Cheddar cheese | 1/3 Cup (16 tbs) | |
| 2 oz smoked ham, cut into thin strips or 3 slices bacon, cooked crisp and crumbled | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a small bowl, beat egg yolks with milk; season with salt and pepper. In a bowl using an electric mixer, beat egg whites until stiff peaks form. Slowly beat in yolk mixture on low speed until blended into egg whites. Pour into pie plate. Bake for 15 minutes or until just set in the center.
2. Meanwhile, in a large nonstick skillet, melt butter over medium-high heat. Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated. Remove from heat; stir in cream cheese until smooth.
2. Meanwhile, in a large nonstick skillet, melt butter over medium-high heat. Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated. Remove from heat; stir in cream cheese until smooth.
Chef
