Makes 8 servings
3 ounces mild lowfat Cheddar or Monterey jack cheese, chilled ½ cup firmly packed parsley leaves 4 green onions, trimmed, cut into 1 - inch pieces 1 red onion (4 ounces), peeled, cut in 1 - inch pieces 1 red bell pepper, cored and seeded, cut to fit feed tube 1 green bell pepper, cored and seeded, cut to fit feed tube 6 ounces cooked Andouille sausage, crumbled 2 tablespoons unsalted butter, divided 1 teaspoon thyme 2 large eggs 10 large egg yolks ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper Cooking spray
Preheat oven to 400°F. Insert the medium shredding disc in a Cuisinart® food processor; use medium pressure to shred cheese, remove and reserve. Insert the metal blade, pulse to chop parsley, 15 pulses; remove and reserve. Add onions to work bowl, pulse to chop, 15 - 20 times; remove and reserve. Insert medium slicing disc, use light pressure to slice peppers; remove and reserve. Heat 1 tablespoon of butter in a Cuisinart® 12 - inch Nonstick Stainless or Anodized Skillet. Add red onions, peppers, and thyme. Cook over medium heat until vegetables are tender, about 4 - 5 minutes. Stir in the crumbled sausage, chopped green onions and half the reserved chopped parsley. Transfer to a shallow bowl and reserve. Wash and dry the pan. Using the Chef's whisk attachment of the Cuisinart® 7 - Speed SmartPower™ Hand Mixer, whisk the eggs until frothy on Speed 7 , add the cream of tartar and continue to whisk until they hold stiff peaks, about 2½ to 3 minutes; reserve. In a separate bowl, beat the whole eggs with the yolks on Speed 1 until combined, about 20 seconds. Add ⅔ of the shredded cheese, salt and pepper, mix on Speed 1 for 15 seconds until blended. Using a clean spatula, fold the egg whites into the egg/cheese mixture. Heat the Cuisinart® 12 - inch Nonstick skillet over medium high heat. Spray lightly with cooking spray and add the remaining tablespoon of butter. When butter is melted, swirl to coat the pan with butter. Spoon the egg mixture into the hot pan. Cook until the eggs begin to set at the edged 2½ to 3 minutes. Gently spoon the reserved vegetable/sausage mixture over the omelette and top with the remaining cheese. Transfer the pan to the preheated oven and bake the omelette for 12 to 15 minutes until the eggs are set, and the omelette is puffy and browned. Use a mitt to remove from oven. Loosen edges and transfer to a warm platter. Sprinkle with remaining parsley and cut in wedges to serve.
Calories 191 (53% from fat) · carb 7g · protein 17g · fat 12g · sat fat 3g · chol 336mg · sod 372mg ·