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Fluffy Harvest Omelet Recipe
|Eggs||6 , separated|
|Light cream||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned italian tomato sauce||15 Ounce (1 Can)|
|Cubed zucchini||1 Cup (16 tbs)|
|Mushrooms||3⁄4 Cup (12 tbs), sliced|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 1434 Calories from Fat 957
% Daily Value*
Total Fat 108 g166.5%
Saturated Fat 56.8 g284%
Trans Fat 0 g
Cholesterol 1517 mg
Sodium 4372.4 mg182.2%
Total Carbohydrates 39 g13.1%
Dietary Fiber 8.6 g34.4%
Sugars 25.4 g
Protein 86 g171.8%
Vitamin A 116.6% Vitamin C 90.4%
Calcium 120.4% Iron 63.7%
*Based on a 2000 Calorie diet
Add salt; continue beating until stiff peaks form.
In a small mixing bowl, beat the egg yolks, cream, Parmesan cheese and pepper until foamy.
Gently fold into the egg whites.
Melt butter in a 10-in.ovenproof skillet; add egg mixture.
Cook over medium-low heat for 8 minutes or until bottom is golden brown.
Place skillet in a 350° oven for 10 minutes or until top is golden brown.
Meanwhile, combine the tomato sauce, zucchini and mushrooms in a small saucepan.
Cook, uncovered, until zucchini is tender, about 10 minutes.
Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce