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1. Preheat oven to 350 degrees F.
2. Beat egg whites until stiff peaks form.
3. Beat egg yolks until thick and lemon-colored.
4. Stir Canadian bacon strips, cheese, 1/2 of the basil, and white pepper into beaten egg yolks.
5. Fold yolk mixture into egg whites.
6. In a 10-inch oven-proof skillet, heat 2 teaspoons of the butter over medium heat until bubbling but not brown.
7. Using soup ladle, spoon the egg mixture into skillet, gently smoothing surface.
8. Reduce heat to low and continue cook for 7 to 8 minutes or until the bottom is golden.
9. Bake in preheat oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.
10. While omelet bakes, sauté the mushrooms and green pepper in the remaining hot butter until tender.
11. Stir in the remaining basil and tomato and continue cooking 5 minutes or until liquid is reduced, stirring occasionally.
12. Remove omelet from oven and loosen sides of omelet with spatula.
13. Make a shallow cut across omelet, cutting slightly off-center. Spoon the mushroom mixture filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half.
14. Slip omelet onto a warm serving platter.
15. Serve immediately.
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