Preparation:
Combine red pepper, green onion and parsley; set aside.
In medium bowl, with electric mixer, beat 4 egg yolks with Parmesan cheese
and mustard until thick and light in color.
With clean beaters, in large bowl, beat 6 egg whites until soft peaks form.
Fold in egg yolk mixture. Heat 10-inch non-stick skillet, well-sprayed with
no stick cooking spray; pour in egg mixture.
Cook over medium-low heat for 5 minutes, or until underside is lightly
browned.
Sprinkle top with all but 1 tbsp. of the red pepper-onion mixture.
Place in oven. Bake at 350° F for 5 minutes, or until top is set.
Loosen around edges with rubber scraper. Make a slit across the center.
On lower half arrange avocado slices; fold in half (it may be necessary to
press top half of omelette gently for a few seconds to keep the fold).
Carefully slide out onto serving platter.
Sprinkle top with remaining red pepper-onion mixture and additional grated
Parmesan cheese, if desired. |
