Breakfast for two, serve this omelet with fresh strawberries, buttered croissants and good coffee.

Puffy Omelet with Canadian Bacon Filling

4 large egg whites
4 large egg yolks
3 ounces sliced Canadian-style bacon, cut into thin strips
1/4 cup shredded cheddar cheese (1-ounce)
1/2 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon ground white pepper
5 teaspoons butter or margarine
1/2 cup fresh mushrooms
1/4 cup chopped green pepper
1 large tomato, peeled, seeded and chopped

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-inch skillet with oven-proof handle, heat 2 teaspoons 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 to 8 minutes or until the bottom is golden.
3. Bake in a 350°F (175°C) oven for 10 to 12 minutes 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 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes 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.

Makes 2 servings.

Nutrition Facts: Calories 390 calories, Protein 26 grams, Fat 28 grams, Sodium 908 milligrams, Cholesterol 606 milligrams.

Recipe provided courtesy of Pork, The Other White Meat.