PUFFY OMELET WITH CANADIAN BACON FILLING
4 egg whites
4 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 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
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 a 350 degree F. 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.
Breakfast for two, serve this omelet with fresh strawberries, buttered croissants and good coffee.
Calories 372 calories; Protein 24 grams; Fat 27 grams; Sodium 731 milligrams; Cholesterol 481 milligrams; Saturated Fat 13 grams; Carbohydrates 8 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com