Puffy Omelet with Canadian Bacon Filling
Courtesy of National Pork Board
Servings: 2
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 3 oz. Canadian-style bacon, cut into thin strips
* 4 egg whites
* 4 egg yolks
* 1/4 c. Cheddar cheese, shredded (1 oz.)
* 1/2 tsp. fresh basil, chopped OR 1/4 tsp. dried basil
* 1/4 tsp. white pepper
* 5 tsp. butter, or margarine
* 1/2 c. fresh mushrooms, sliced
* 1/4 c. green bell pepper, chopped
* 1 large tomato, peeled, seeded and chopped
* 4 egg whites
* 4 egg yolks
* 1/4 c. Cheddar cheese, shredded (1 oz.)
* 1/2 tsp. fresh basil, chopped OR 1/4 tsp. dried basil
* 1/4 tsp. white pepper
* 5 tsp. butter, or margarine
* 1/2 c. fresh mushrooms, sliced
* 1/4 c. green bell pepper, chopped
* 1 large tomato, peeled, seeded and chopped
What to do:
1. 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.
2. In a 10-in. skillet with oven-proof handle, heat 2 tsp. 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 7-8 min. or until the bottom is golden.
3. Bake in a 350°F oven for 10-12 min. or until knife inserted halfway between center and outer edge comes out clean.
4. Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 min. or until tender. Add the remaining basil and tomato; cook 5 min. or till liquid is reduced, stirring occasionally.
5. 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.
* Breakfast for two, serve this omelet with fresh strawberries, buttered croissants, and good coffee.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. In a 10-in. skillet with oven-proof handle, heat 2 tsp. 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 7-8 min. or until the bottom is golden.
3. Bake in a 350°F oven for 10-12 min. or until knife inserted halfway between center and outer edge comes out clean.
4. Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 min. or until tender. Add the remaining basil and tomato; cook 5 min. or till liquid is reduced, stirring occasionally.
5. 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.
* Breakfast for two, serve this omelet with fresh strawberries, buttered croissants, and good coffee.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 372; Total Fat: 27g; Saturated Fat: 13g; Cholesterol: 481mg; Total Carbs: 8g; Fiber: 2g; Protein: 24g; Sodium: 731mg;