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Puffy Omelet with
Canadian Bacon Filling

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4 eggs (separated)
3 oz. sliced Canadian-style bacon (cut into thin strips)
cup shredded cheddar cheese
teaspoon dried basil
teaspoon white pepper
5 teaspoons butter
cup fresh mushrooms
cup green pepper (chopped)
1 large tomato (peeled, seeded, and chopped)


Preheat oven to 350. Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon colored; stir in Canadian bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites. In a 10-inch skillet with oven proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface.

Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden. Bake in oven for 10-12 minutes or until knife inserted halfway between center and outer edges comes out clean.

Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally. Loosen sides of omelet with spatula.

Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter.

Serve immediately.

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