4 egg whites
30 ml water 2 tbsp
4 egg yolks, beaten
salt & pepper to taste
15 ml butter 1 tbsp
250 ml fresh mushrooms, sliced 1 cup
175 ml green pepper, chopped 3/4 cup
125 ml green onion, sliced 1/2 cup
1 ml dried basil, crushed 1/4 tsp
125 ml cooked ham, cut into juliene strips 1/2 cup
125 ml cherry tomatoes, halved or quartered 1/2 cup
In a medium mixing bowl, beat egg whites with electric mixer on medium to high speed until frothy. Add water, continue beating about 1 1/2 minutes or until stiff peaks form. Fold in egg yolks, salt and pepper.
In a large lightly greased heated skillet, pour in egg mixture, mounding it slightly at the sides. Cook over low heat until puffed and set on the bottom.
Meanwhile, in another skillet, melt butter. Add mushrooms, pepper, onion and basil. Cook and stir until tender but not brown. Stir in ham and tomatoes, heat through.
Spoon filling over one half of omelet. Fold top portion over filling.
Serves: 3