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Poultry and Eggs - Puffy Breakfast Omelet

  • 2 tablespoons butter or margarine
  • 2 tablespoons chopped green pepper
  • 4 egg yolks
  • 2 tablespoons mayonnaise
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 4 egg whites, stiffly beaten
  • 3/4 cup shredded cheese
  • Seasonings (basil, oregano, and parsley)
  • 1/2 cup finely chopped ham or browned, crumbled sausage (optional)

Sauté butter and green pepper in 9- or 10-inch skillet for a few minutes or until tender. Beat together next four ingredients. Beat egg whites; fold into yolk mixture. Pour over peppers in skillet. Cook over low heat without stirring for five minutes. Cover; cook five more minutes or until set and browned underneath. Sprinkle cheese over top and season to taste. Add ham or sausage, if desired. Mark omelet lightly through center with the back of a knife. Fold in half and serve immediately.
Yield: Three servings.
Submitted By: Agnes Schrock
Putnam Farmers Co-op
Number of Servings: 3
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