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| 4 |
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Eggs |
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| 1/4 tsp |
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Baking powder |
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| 3/4 tsp |
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Seasoning salt |
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| 1/4 cups |
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Evaporated milk |
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| 1 Tbs |
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Butter ro Margarine |
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Ham, onion, peppers |
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Cheese |
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| 1 |
In medium mixing bowl beat egg whites until stiff, but not dry. Add baking powder and beat until distributed. |
| 2 |
Combine remaining ingredients, except butter and filling in small bowl. Fold yolks mixture into egg whites with rubber spatula. Set aside. |
| 3 |
In 9-inch pie plate, microwave butter at high 30 seconds, or until melted. Pour eggs into plate. Microwave at 50 percent 3-5 minutes, or until partially set. Lift edges of omelet to allow uncooked portion to spread evely over dish. Microwave 2-1/2 to 4-1/2 minutes, or until center is almost set. |
| 4 |
Sprinkle filling over half of omelet. Loosen omelet with spatula and fold in half. Top with cheese and microwave on high to melt cheese for nearly a minute. Gently slide onto serving plate. |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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