Puffy Omelet with Canadian Bacon Filling Recipe

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Type: Puffy Omelet with Canadian Bacon Filling Free Cooking Recipe – Breakfast


Ingredients / Directions
4 egg whites
4 egg yolks
3 ounces sliced Canadian-style bacon
cut into thin strips
1/4 cup(s) shredded Cheddar cheese (1 ounce)
1/2 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil
1/4 teaspoon white pepper
5 teaspoons butter or margarine
1/2 cup(s) fresh mushrooms
1/4 cup(s) chopped green pepper
1 large tomato
seeded and chopped Preheat oven to 350 degrees F. Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon
half of the basil
and pepper. Fold yolk mixture into egg whites. 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. Bake in oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean. 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. 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.

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