Omelette Wedges with Cheese Sauce

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

Free WordPress Themes, Free Android Games