Omelet Wedges With Cheese Sauce Recipe

Name: Omelet Wedges With Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs, separated; 1/2 teaspoon salt; 1/4 cup cornstarch; Dash pepper; 1/3 cup water; 1 tablespoon butter; 1 tablespoon cornstarch; 1/4 teaspoon salt; Dash pepper; 1 cup whole milk; 2 cups shredded cheddar cheese

Servings: persons

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

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 350u00b0 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.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large eggs, separated, 1/2 teaspoon salt, 1/4 cup cornstarch, Dash pepper, and more.

Yes, Omelet Wedges With Cheese Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Omelet Wedges With Cheese Sauce

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