Macaroni Omelette Recipe
Ingredients
| Elbow macaroni | 1/2 Cup (16 tbs) | |
| 1/2 cup finely diced sharp process cheese | ||
| Egg yolks | 4 | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 4 , beaten | |
| 2 tablespoons butter, margarine, or fat | ||
| 1 Creole Sauce | ||
Directions
Cook macaroni in boiling salted water till tender; drain.
Combine with cheese.
Beat egg yolks with salt till thick and lemon-colored; add to macaroni mixture.
Fold in egg whites.
Melt butter in 10-inch skillet; when hot, pour in omelet mixture.
Cook over low heat 8 to 10 minutes; finish cooking in slow oven (325°) 5 minutes or till lightly browned.
Loosen with spatula.
Make shallow cut across center of omelet; fold in half.
Remove to hot platter; serve with Creole Sauce.
Combine with cheese.
Beat egg yolks with salt till thick and lemon-colored; add to macaroni mixture.
Fold in egg whites.
Melt butter in 10-inch skillet; when hot, pour in omelet mixture.
Cook over low heat 8 to 10 minutes; finish cooking in slow oven (325°) 5 minutes or till lightly browned.
Loosen with spatula.
Make shallow cut across center of omelet; fold in half.
Remove to hot platter; serve with Creole Sauce.
Chef
