Cheese and Mushroom Oven Omelet

Name: Cheese and Mushroom Oven Omelet
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: 3 serving(s)
Ingredients: 4 eggs, separated; 2 tablespoons milk; salt; fresh ground black pepper; 1 tablespoon butter; 3 cups sliced assorted mushrooms; 3 green onions, sliced; 1/4 cup light cream cheese or 1/4 cup cream cheese with herbs; 1/3 cup shredded cheddar cheese; 2 ounces smoked ham, cut into thin strips (or 3 slices bacon, cooked crisp and crumbled)

Submitted by ratherbeswimmin

"In '500 Best Comfort Food Recipes' by Johanna Burkhard"

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Ready In:: 53mins
Ingredients:: 10
Serves:: 3

ingredients

4 eggs, separated
2 tablespoons milk
salt
fresh ground black pepper
1 tablespoon butter
3 cups sliced assorted mushrooms
3 green onions, sliced
¹⁄₄ cup light cream cheese or 1/4 cup cream cheese with herbs
¹⁄₃ cup shredded cheddar cheese
2 ounces smoked ham, cut into thin strips (or 3 slices bacon, cooked crisp and crumbled)

directions

Preheat oven to 350°; butter and 9- or 10-inch pie plate and sprinkle with 1 tablespoon fine bread crumbs.
In a small bowl, beat egg yolks with milk; season with salt and pepper.
In another bowl, using an electric mixer, beat egg whites until stiff peaks form.
Slowly beat in yolk mixture on low speed until blended into egg whites.
Pour into prepared pie plate; bake for 15 minutes or until just set in the center.
Meanwhile, in a large nonstick skillet, melt butter over med-high heat.
Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated.
Remove from heat; stir in cream cheese until smooth.
Spoon evenly over omelet; sprinkle with cheese and ham.
Bake for 8 minutes more or until cheese is melted.