Serves: 6
Total Calories: 73
1. Heat oven to 325°.
2. Place egg whites in small bowl and beat until stiff and shiny.
3. Add salt and pepper to egg yolks and beat until thick and lemon colored. Fold yolks into whites.
4. Heat 1 1/2 teaspoon oil in large 10-inch skillet. Add onions and peppers and stir-fry for 2 to 3 minutes. Remove from skillet.
5. Pour in egg mixture. Reduce heat to low and cook until puffy and lightly browned on the bottom, about 5 minutes.
6. Place in oven and bake for 12 to 15 minutes or until a knife inserted in center comes out clean.
7. Place onions, green peppers and tomatoes on one half and fold the other half over.
This Country Omelet recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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