‹ Back to Omelet Wedges with Cheese Sauce

Print Options

Exps37386 Cw1115457d32c 2

Omelet Wedges with Cheese Sauce

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
“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.”

Ingredients

  • 6 large 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 whole milk
  • 2 cups shredded cheddar cheese

Directions

  • 1. 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.
  • 2. Pour into two greased 9-in. pie plates. Bake at 350° for 15 minutes or until a knife inserted in the center comes out clean.
  • 3. 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.
  • 4. To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top.

Nutrition Facts

1 piece: 275 calories, 19g fat (12g saturated fat), 263mg cholesterol, 624mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 16g protein.

© 2024 RDA Enthusiast Brands, LLC