50+ Friends Club Cookbook -- Eggs and Cheese -- Fluffy Harvest Omelet

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Fluffy Harvest Omelet

From the Kitchen of: Sylvia Andrew
Source: Taste of Home '97 Annual Recipes

In a large mixing bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form.
In a small mixing bowl, beat the egg yolks, cream, Parmesan cheese and pepper until foamy. Gently fold into the egg whites.
Melt butter in a 10-in. ovenproof skillet; add egg mixture. Cook over medium-low heat for 8 minutes or until bottom is golden brown. Place skillet in a 350° oven for 10 minutes or until top is golden brown.
Meanwhile, combine the tomato sauce, zucchini and mushrooms in a small saucepan. Cook, uncovered, until zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce.
Yield: 4 servings.