Shirl's Steak & Potato Oven Omelet

• 3 tablespoons butter or 3 tablespoons margarine
• 12 cup sliced green onion
• 12 teaspoon basil
• 1 (19 ounce) can Campbell's chunky steak 'n potato soup
• 1 medium tomatoes, cut in wedges
• 6 eggs, seprated
• 14 teaspoon cream of tartar
• 14 cup water
• 14 teaspoon salt
• 1 dash pepper
• 12 cup shredded cheddar cheese (I use low fat)

1. In a 2 qt pan over medium heat in 1 tbsp hot butter or margarine, cook onion with the basil till tender.
2. Add soup and tomato, heat through; stir occasionally.
3. In a large bowl with the mixer on high, beat the egg whites till foamy.
4. Add cream of tartar; beat till whites form stiff peaks.
5. Preheat oven to 350.
6. In a small bowl with mixer on high speed, beat the yolks with the water, salt and pepper till light and fluffy.
7. With a rubber spatula CAREFULLY fold in the whites.
8. In a oven safe skillet, over medium heat, melt remaining butter.
9. Add egg mixture;cook till the underside is golden.
10. (about 3 min).
11. Place skillet in oven and bake 10 minutes till surface is golden and springs back when touched.
12. Sprinkle with cheese.
13. Serve immediately.
14. Cut in 6 wedges.
15. Serve 1/2 cup of the soup mixture over each wedge.

butter, green onion, basil, campbells chunky, tomatoes, eggs, cream of tartar, water, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/shirls-steak-potato-oven-omelet-115294 (may not work)