4 eggs, separated
2 tbsp. milk
2 tbsp. butter
1/4 lb. Velveeta cheese, sliced
1 jar sliced mushrooms, drained
2 tbsp. chopped red or green bell pepper

Beat egg whites until stiff peaks form. Beat combined egg yolks and milk until thick and lemon colored. Fold into egg whites. Melt butter in 10-inch ovenproof skillet over medium-high heat. Add egg mixture; cook 3 minutes or until underside is golden brown.

Bake in 325°F oven 10 to 12 minutes or until knife inserted near center comes out clean. Remove from oven. Make a deep crease across center of top of omelette. Place cheese, mushrooms and peppers on half of omelette; continue baking until cheese begins to melt. Slip spatula underneath; tip skillet to loosen and gently fold in half.

Makes 4 servings.