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Omelet Wedges with Cheese Sauce

 Omelet Wedges with Cheese Sauce
“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 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 Eggland's Best Eggs, separated
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • Dash pepper
  • 1/3 cup water
  • SAUCE:
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 cup milk
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • 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

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Omelet Wedges with Cheese Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 275 calories, 19 g fat (12 g saturated fat), 263 mg cholesterol, 624 mg sodium, 10 g carbohydrate, trace fiber, 16 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.