Recipe - Swiss Cheese-Vegetable Omelet

6 Eggs separated
1/8 teaspoon Pepper, black ground
1 cup Broccoli florets
One half teaspoon Italian seasoning
One fourth cup Milk whole
1 cup Cheese, swiss shredded
1 cup Mushrooms, fresh cut or sliced up
1 One half cup V8 vegetable juice
One fourth cup Cheese, parmesan grated
1 tablespoon Cornstarch
One half cup Pepper, red, sweet minced

Preheat oven to 350F. Beat egg whites until stiff peaks form. Seperately,
beat egg yolks, milk, Parmesan cheese and pepper until foamy. Carefully
fold egg yolk mixture and One half cup Swiss cheese into beaten egg whites.
Spray skillet with vegetable spray, heat over medium heat, add egg mixture.
Reduce heat to low, cook 5 minutes until golden underside. Place skillet in
oven, bake 10 minutes until top is puffed and golden brown. Spray another
skillet with vegetable oil, cook broccoli, mushrooms, red pepper and
Italian seasoning over medium heat until tendercrisp, stir often. Combine
V8 vegetable juice and cornstarch; stir into vegetables in skillet. Heat to
boiling, stirring often. To serve, run spatula under omelet, slide onto
plate. Top with remaining Swiss cheese, spoon sauce over omelet, cut into
wedges. CAMPBELL'S RECIPES

Recipe By :

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip