This hearty, open-faced omelette is like a pizza with a very delicate “crust” and is a great alternative to pizza night. The topping can easily be made ahead of time for a quick week night meal.
Vegetable Topping: In medium skillet, heat oil over medium heat. Add zucchini and red pepper and cook, stirring, for about 3 minutes. Add tomato, cumin, coriander, paprika, garlic, onion powder, salt, pepper, cinnamon and broth. Cook, stirring occasionally, until vegetables are tender and mixture is thickened, about 3 minutes. Remove from heat and keep warm.
Puffed Omelette: Preheat oven to 350°F (180°C).
In medium bowl, using electric mixer, beat egg whites and cream of tartar, until stiff peaks form – about 1 to 2 minutes. In another medium bowl, with mixer on high speed, beat egg yolks, water, salt and pepper until light, thick and lemon coloured, about 3 minutes. Fold egg yolk mixture into egg whites.
In a 10-inch (25 cm) non-stick oven proof skillet, melt butter over medium-low heat; tilting skillet to coat bottom and side. Pour egg mixture into skillet. Gently level surface and cook about 5 minutes or until puffy and golden on underside when lifted with a spatula. Place skillet in oven and bake for 15 minutes or until golden and knife inserted in centre comes out clean.
Run spatula around the sides to loosen omelette and slide onto warmed plate. Top with warm vegetable mixture and sprinkle green onions, goat cheese and coriander and/or parsley, if using. Cut into 4 wedges and serve immediately.
Variation: Add your favourite cooked meat of ½ cup (125 mL) drained and rinsed canned beans to the topping
Tip: Wrap foil around handle of skillet to make ovenproof.
Tip: Make sure omelette is completely loosened from the skillet before sliding onto platter.