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.”
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
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1In 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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2Pour 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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3Meanwhile, 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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4To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top.
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