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Macaroni Omelet




Source of Recipe


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List of Ingredients




1/4 c. elbow macaroni
4 egg yolks
dash salt
1/4 c. shredded sharp process American cheese
4 stiffly beaten egg whites
2 T. butter or margarine
Creole Sauce


Recipe



Cook macaroni in salted water; drain.
Beat egg yolks with salt till thick and
lemon colored; stir in macaroni and
cheese. Fold in egg whites. Melt butter
in 10" skillet; when hot, pour in omelet
mixture. Cook over low heat 8 min. finish
cooking in 325° oven for 10 min. or till
lightly browned. Loosen with spatula.
Makes shallow cut across center of
omelet; fold in half. Remove to hot
platter, serve with Creole Sauce. Makes
4 to 6 servings.
Creole Sauce:
Cook 3 T. finely chopped onion and 3 T.
finely chopped green pepper in 2 T. finely
chopped green pepper in 2 T. butter or
margarine till tender but not brown. Add
one 8 oz. can tomato sauce, one 3 oz.
can broiled chopped mushrooms with
liquid, and dash pepper. Simmer
uncovered 10 min., stirring occasionally.
Makes 1 1/3 c.