Cheese Rice Omelette Recipe
Ingredients
| Tomato soup | 1 10 1/2 Ounce, condensed | |
| 1/2 cup reconstituted nonfat dry milk | ||
| Chili powder | 3/4 Teaspoon | |
| Onion powder | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg whites | 4 | |
| Salt | 1/2 Teaspoon | |
| Egg yolks | 4 | |
| 1/2 cup cooked or leftover rice | ||
| 4 ounces sharp process American cheese, shredded | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
In saucepan blend soup with milk; stir in chili powder, onion powder, and pepper.
Heat through, stirring occasionally.
Meanwhile, beat whites till frothy; add 2 tablespoons water and salt.
Beat till stiff.
Beat yolks till thick and lemon-colored.
Fold yolks, rice, and cheese into whites.
Heat margarine in 10-inch oven-going skillet.
Pour in eggs; spread evenly, leaving sides higher.
Reduce heat.
Cook, uncovered, till set, 8 to 10 minutes.
Place skillet in oven.
Bake at 325° till knife inserted in center comes out clean, about 10 minutes.
Loosen sides of omelet.
Make shallow cut across omelet slightly above and parallel to skillet handle.
Tilt pan.
Fold smaller half over larger.
Slip onto platter.
Spoon on sauce.
Heat through, stirring occasionally.
Meanwhile, beat whites till frothy; add 2 tablespoons water and salt.
Beat till stiff.
Beat yolks till thick and lemon-colored.
Fold yolks, rice, and cheese into whites.
Heat margarine in 10-inch oven-going skillet.
Pour in eggs; spread evenly, leaving sides higher.
Reduce heat.
Cook, uncovered, till set, 8 to 10 minutes.
Place skillet in oven.
Bake at 325° till knife inserted in center comes out clean, about 10 minutes.
Loosen sides of omelet.
Make shallow cut across omelet slightly above and parallel to skillet handle.
Tilt pan.
Fold smaller half over larger.
Slip onto platter.
Spoon on sauce.
Chef
