Cheese and Mushroom Oven Omelet
Ready In: 53 mins
Serves: 3
Ingredients
- 4 eggs, separated
- 2 tablespoons milk
- salt
- fresh ground black pepper
- 1 tablespoon butter
- 3 cups sliced assorted mushrooms
- 3 green onions, sliced
- 1⁄4 cup light cream cheese or 1⁄4 cup cream cheese with herbs
- 1⁄3 cup shredded cheddar cheese
- 2 ounces smoked ham, cut into thin strips (or 3 slices bacon, cooked crisp and crumbled)
Directions
- Preheat oven to 350°; butter and 9- or 10-inch pie plate and sprinkle with 1 tablespoon fine bread crumbs.
- In a small bowl, beat egg yolks with milk; season with salt and pepper.
- In another bowl, using an electric mixer, beat egg whites until stiff peaks form.
- Slowly beat in yolk mixture on low speed until blended into egg whites.
- Pour into prepared pie plate; bake for 15 minutes or until just set in the center.
- Meanwhile, in a large nonstick skillet, melt butter over med-high heat.
- Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated.
- Remove from heat; stir in cream cheese until smooth.
- Spoon evenly over omelet; sprinkle with cheese and ham.
- Bake for 8 minutes more or until cheese is melted.
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