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Cheese Omelet

Yield 4 servings


  • 6 eggs, separated
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/3 cup soft breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 2 tablespoons butter or margarine

How to Make It

  1. Beat egg yolks until thick and lemon colored. Add cheese, breadcrumbs, parsley, and salt and pepper; stir well. Beat egg whites (at room temperature) until stiff but not dry; fold into yolk mixture.

  2. Melt butter in a large ovenproof skillet over medium heat. Pour in egg mixture; gently smooth surface. Cook 5 minutes or until bottom is lightly browned. Transfer omelet pan to oven; bake, uncovered, at 350° for 8 minutes or until a knife inserted in center comes out clean. Fold omelet in half; transfer to a warm serving plate.

Oxmoor House Homestyle Recipes