Puffy Omelet with Canadian Bacon Filling
Related recipes: Bacon,
Breakfasts, Cheese, Eggs,
Ham, Low-Carb, Mushrooms, National Pork Board, Pork,
Sweet Pepper, Tomatoes
Recipe courtesy of the National Pork Board
Preparation facts
Prep Time: 30 minutes
Yield: 2 servings
Ingredients
4 egg whites
4 egg yolks
3 oz sliced Canadian-style bacon, cut into thin strips
1/4 cup shredded Cheddar cheese (1 ounce)
1/2 tsp chopped fresh basil OR 1/4 teaspoon dried basil
1/4 tsp white pepper
5 tsp butter or margarine
1/2 cup fresh mushrooms
1/4 cup chopped green pepper
1 large tomato, peeled, seeded and chopped
Directions
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, cheese, 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.
Nutrition facts
Serving Size 1 serving
Calories 381
Calories from Fat 251 (66%)
% Daily Value*
43%Total Fat 28g
56%Saturated
Fat 11.3g
Polyunsaturated Fat 3.9g
Monounsaturated Fat 11g
156%Cholesterol 469mg
39%Sodium 942mg
14%Potassium 474mg
2%Total
Carbohydrate 6g
4%Dietary
Fiber 1g
Sugars 2g
Sugar Alcohols 0g
53%Protein 27g