Omelet Wedges with Cheese Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âOur kids can't wait for supper when these fluffy, layered omelets are on the menu,â Amy Transue writes from Catasauqua, Pennsylvania. âI serve them with toast or muffins and a fresh fruit salad.â Ingredients:
6 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:
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 near 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. Yield: 6 servings.
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