Puffy Omelet with Canadian Bacon Filling

Breakfast for two; serve this omelet with fresh strawberries, buttered croissants and good coffee.

Serves: 2
Cook Time: 12 Minutes

Ingredients

• 3 ounces sliced Canadian-style Bacon (cut into thin strips)
• 4 egg whites
• 4 egg yolks
• 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

Steps

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.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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