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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 (10 ounce) can minced clams, very well drained |
2 tablespoons butter |
1 teaspoon salt |
6 eggs, separated |
2/3 cup cream |
1/8 teaspoon paprika |
Directions:
1. Preheat oven to 350°F.
2. Beat egg whites to stiff peaks.
3. Saute clams in butter.
4. Add salt and paprika to the egg yolks and beat until light.
5. Add cream and clams; mix thoroughly.
6. Fold in the stiffly-beaten egg whites, pour mixture into well buttered omelet pan or skillet and bake about 25 minutes or until golden brown.
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