Shirl's Steak & Potato Oven Omelet |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A good down home comfort dish. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup sliced green onion |
1/2 teaspoon basil |
1 (19 ounce) can campbell's chunky steak 'n potato soup |
1 medium tomato, cut in wedges |
6 eggs, seprated |
1/4 teaspoon cream of tartar |
1/4 cup water |
1/4 teaspoon salt |
1 dash pepper |
1/2 cup shredded cheddar cheese (i use low fat) |
Directions:
1. In a 2 qt pan over medium heat in 1 tbsp hot butter or margarine, cook onion with the basil till tender.
2. Add soup and tomato, heat through; stir occasionally.
3. In a large bowl with the mixer on high, beat the egg whites till foamy.
4. Add cream of tartar; beat till whites form stiff peaks.
5. Preheat oven to 350.
6. In a small bowl with mixer on high speed, beat the yolks with the water, salt and pepper till light and fluffy.
7. With a rubber spatula CAREFULLY fold in the whites.
8. In a oven safe skillet, over medium heat, melt remaining butter.
9. Add egg mixture;cook till the underside is golden.
10. (about 3 min).
11. Place skillet in oven and bake 10 minutes till surface is golden and springs back when touched.
12. Sprinkle with cheese.
13. Serve immediately.
14. Cut in 6 wedges.
15. Serve 1/2 cup of the soup mixture over each wedge.
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