Instructions: Preheat oven to 350F. Beat egg whites until stiff peaks form. Seperately, beat egg yolks, milk, Parmesan cheese and pepper until foamy. Carefully fold egg yolk mixture and 1/2 cup Swiss cheese into beaten egg whites.

Spray skillet with vegetable spray, heat over medium heat, add egg mixture.

Reduce heat to low, cook 5 minutes until golden underside. Place skillet in oven, bake 10 minutes until top is puffed and golden brown. Spray another skillet with vegetable oil, cook broccoli, mushrooms, red pepper and Italian seasoning over medium heat until tender-crisp, stir often. Combine V8 vegetable juice and cornstarch; stir into vegetables in skillet. Heat to boiling, stirring often. To serve, run spatula under omelet, slide onto plate. Top with remaining Swiss cheese, spoon sauce over omelet, cut into wedges. CAMPBELLS RECIPES

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