| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs — separated |
| 1/8 |
ts |
Pepper, black — ground |
| 1 |
c |
Broccoli florets |
| 1/2 |
ts |
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 |
tb |
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: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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