Macaroni Omelet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric Mixer
- Oven Safe Pan (10 inch)
- Oven
Ingredients
- ½ cup dry macaroni
- ½ cup sharp Cheddar cheese, shredded
- 4 egg yolks
- ¼ teaspoon salt
- 4 egg whites
- 2 tablespoons butter
- 1 recipe Creole Sauce, Link in Notes
Instructions
- Cook the macaroni in a pot of boiling salted water until tender. Drain. Place in a mixing bowl and mix in the cheese.
- Prepare the recipe for Creole Sauce if you are going to use that.
- Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
- In another mixing bowl, add the yolks and salt, beat with an electric mixer until lemon colored.
- Mix the egg yolks into the macaroni.
- Fold in the egg whites.
- Preheat your oven to 160° C (325° F).
- Heat the butter in a 10 inch oven proof pan, pour in omelet mixture. Cook on low heat until lightly browned on the bottom, about 8-10 minutes.
- Place pan in the oven and bake until the top is golden brown, about 5-7 minutes.
- Loosen edge with a spatula, make a shallow cut across the center of the omelet and fold in half.
- Place on a serving plate and serve with warm Creole Sauce as desired. Enjoy.
Notes
Low cost per serving:
Additional recipe: Creole Sauce.
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