“Our kids can't wait for supper when these fluffy, layered omelets are on the menu,” Amy Transue writes from Catasauqua, Pennsylvania. “I serve them with toast or muffins and a fresh fruit salad.”
- 6 eggs, separated
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- Dash pepper
- 1/3 cup water
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Dash pepper
- 1 cup milk
- 2 cups (8 ounces) shredded cheddar cheese
- In a small bowl, beat egg whites and salt until stiff peaks form. In a large bowl, beat the cornstarch, egg yolks and pepper until lemon-colored. Add water; mix well. Fold in the egg whites.
- Pour into two greased 9-in. pie plates. Bake at 350° for 15 minutes or until a knife inserted near the center comes out clean.
- Meanwhile, in a small saucepan, melt butter. Stir in the cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
- To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top. Yield: 6 servings.
Originally published as Omelet Wedges with Cheese Sauce in Country Woman June/July 2007, p32
Enjoy this recipe with a sparkling wine.
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