Beaten egg whites are folded into beaten egg yolks to create a fluffier omelet filled with ham, cheese and veggies.
4 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 cup chopped green bell pepper
1/2 cup chopped ham
2 tablespoons chopped onions
1 tablespoon butter
1/2 cup shredded cheddar cheese
- Preheat oven to 325°F (160°C).
- Separate the eggs.
- In a medium bowl, beat the egg whites until fluffy then add water and salt. Beat until stiff.
- In another bowl, beat yolks until thick and lemon-colored. Gently fold into the whites. Add chopped green bell pepper, chopped ham, and chopped onion.
- In a oven-safe skillet, heat butter until sizzling. Pour in the egg mixture and swirl until rolling up the sides. Reduce heat, and cook slowly for 8 to 10 minutes, do not stir during this cooking time. Place the oven safe skillet in the oven and cook for about 10 minutes. Sprinkle shredded cheddar cheese on top and return to the oven until the cheese melts. Fold in half and remove to platter.
Makes 4 servings.