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
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6 large eggs, separated
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1/2 teaspoon salt
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1/4 cup cornstarch
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Dash pepper
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1/3 cup water
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SAUCE:
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1 tablespoon butter
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1 tablespoon cornstarch
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1/4 teaspoon salt
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Dash pepper
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1 cup whole milk
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2 cups shredded cheddar cheese
Directions
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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.
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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.
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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.
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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.
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