1 small onion, sliced
1/4 cup chopped green pepper
1 small zucchini, sliced
1 medium tomato, chopped
1/2 teaspoon Italian seasoning or oregano leaves, crushed
4 large eggs, separated
1/4 cup water
1/4 teaspoon cream of tartar or lemon juice
1 teaspoon butter or cooking oil OR cooking spray
1/3 cup shredded cheddar or Swiss cheese
In medium saucepan or
skillet, stir together onion, green pepper, zucchini, tomato
and seasoning. Cook, covered, over medium heat until vegetables
are tender, but not brown, about 8 to 10 minutes. Keep warm.
In large mixing bowl at
high speed, beat egg whites with water and cream of tartar until
stiff but not dry, just until whites no longer slip when bowl
is tilted. In small mixing bowl at high speed, beat egg yolks
until thick and lemon-colored. Gently, but thoroughly, fold yolks
into whites.
In 10-inch omelet pan
or skillet with ovenproof handle* over medium-high heat, heat
butter until just hot enough to sizzle a drop of water. Pour
in egg mixture. Gently smooth surface. Reduce heat to medium.
Cook until puffed and lightly browned on bottom, about 5 minutes.
(Lift omelet at edge to judge color.) Bake in preheated 350°F
oven until knife inserted halfway between center and outer edge
comes out clean, about 10 to 12 minutes.
Loosen omelet edges with
spatula. With sharp knife, cut upper surface down center of omelet
but DO NOT cut through to bottom of omelet. Arrange reserved
vegetable mixture over half of omelet. Sprinkle with cheese.
Tip pan. With pancake turner, fold omelet in half and invert
onto warmed plate or platter with a quick flip of the wrist.
Cut in half or into wedges. Serve immediately.
Makes 2 servings.
*To make handle ovenproof,
wrap completely with aluminum foil.
Adapted Recipe and photograph
provided courtesy of the American Egg Board.
