You’ll Need:

2/3 cup water
2/3 cup instant nonfat dry milk
6 eggs, separated
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
2 Tbsp butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup sliced fresh or canned mushrooms
2 medium tomatoes, peeled and chopped
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp basil

Directions : Beat water and nonfat dry milk until thick. Add egg yolks, salt and pepper and blend until smooth. Beat whites until stiff but not dry. Fold into first mixture. Melt butter in 12-inch skillet. Add egg mixture. Cover and keep skillet over medium heat for 20 to 25 minutes. Place in broiler to brown top of omelet. While omelet is cooking prepare sauce. Melt butter in saucepan. Saute onion, pepper and mushrooms. Cook until tender. Add tomatoes and seasonings. Cook until tomatoes are tender. Fold omelet onto hot platter. Creole sauce may be placed in fold or on top