| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Swiss | 1 | Servings | |
INGREDIENTS
| 6 | Eggs, separated | |
| 1/8 | t | Pepper, black ground |
| 1 | c | Broccoli florets |
| 1/2 | t | Italian seasoning |
| 1/4 | c | Milk, whole |
| 1 | c | Cheese, swiss shredded |
| 1 | c | Mushrooms, fresh sliced |
| 1 1/2 | c | V8 vegetable juice |
| 1/4 | c | Cheese, parmesan grated |
| 1 | T | Cornstarch |
| 1/2 | c | Pepper, red sweet diced |
INSTRUCTIONS
Preheat oven to 350F. Beat egg whites until stiff peaks form. Seperately, beat egg yolks, milk, Parmesan cheese and pepper until foamy. Carefully fold egg yolk mixture and 1/2 cup Swiss cheese into beaten egg whites. Spray skillet with vegetable spray, heat over medium heat, add egg mixture. Reduce heat to low, cook 5 minutes until golden underside. Place skillet in oven, bake 10 minutes until top is puffed and golden brown. Spray another skillet with vegetable oil, cook broccoli, mushrooms, red pepper and Italian seasoning over medium heat until tender-crisp, stir often. Combine V8 vegetable juice and cornstarch; stir into vegetables in skillet. Heat to boiling, stirring often. To serve, run spatula under omelet, slide onto plate. Top with remaining Swiss cheese, spoon sauce over omelet, cut into wedges. CAMPBELL'S RECIPES Recipe By : From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1137
Calories From Fat: 657
Total Fat: 74.1g
Cholesterol: 1264.3mg
Sodium: 1098mg
Potassium: 1038.4mg
Carbohydrates: 26.9g
Fiber: 2.2g
Sugar: 10g
Protein: 88.4g