Recipe

Mushroom And Bell Pepper Omelet With Fontina Recipe

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Ingredients

Directions

Step #1 Heat 1/2 tsp oil In a large-ish nonstick skillet coated with cooking spray over medium-high heat.
Step #2 Add green onions; sauté 1 min.
Step #3 Add bell pepper; sauté 1 min.
Step #4 Add mushrooms; cook 3 mins, stirring frequently.
Step #5 Stir in tomato, 1/4 tsp salt, & black pepper; cook 30 seconds.
Step #6 Remove vegetable mixture from pan; cover & keep warm.
Step #7 Place 1/4 tsp salt, parsley, eggs, & egg whites in a bowl; stir well with a whisk to mix.
Step #8 Place 1/2 tsp oil & butter in skillet over medium-high heat until butter melts.
Step #9 Add egg mixture to pan; cook this until edges begin to set (about 2 mins).
Step #10 Slide front edge of a spatula between edge of omelet & pan.
Step #11 Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.
Step #12 Repeat procedure on opposite edge of omelet.
Step #13 Continue cooking until the center is just set (about 7 mins).
Step #14 Spoon vegetable mixture evenly over 1/2 of omelet; top vegetable mixture with cheese.
Step #15 Loosen omelet with a spatula; fold in half.
Step #16 Carefully slide omelet onto a serving platter.
Step #17 Cut omelet into 4 wedges; top this with sour cream.
Step #18 Serve as soon as possible.
Enjoy the Mushroom & Bell Pepper Omelet with Fontina recipe