Omelette With Ham Sauce
|Chopped onion||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded american cheese||1⁄3 Cup (5.33 tbs) (1.5 Ounces)|
|Dried parsley flakes||1⁄2 Teaspoon|
|Diced cooked ham||1⁄2 Cup (8 tbs), cooked fully|
|Chopped pimiento||2 Tablespoon|
Preheat oven to 325°.
Meanwhile, in small mixer bowl beat egg yolks and salt on high speed of electric mixer about 6 minutes or till thickened and lemon-colored.
In large mixer bowl beat egg whites and water till frothy.
Beat to stiff peaks.
Fold egg yolks into egg whites.
In 10-inch oven-going skillet, heat the 2 tablespoons butter over medium-high heat till bubbly.
Pour in egg mixture, spreading mixture higher at sides.
Reduce heat; cook slowly, about 7 minutes or till puffy and set.
Bake in 325° oven for 7 to 8 minutes or till knife inserted just off-center comes out clean.
Meanwhile, prepare sauce in saucepan.
Cook onion in 1 tablespoon butter till tender.
Blend in flour and pepper; add milk.
Cook and stir till bubbly.
Add cheese and parsley, stirring till cheese melts.
Stir in ham and pimiento; keep warm.
To serve, loosen sides of omelet.
Make a shallow cut across omelet slightly above center.
Spoon one-third of sauce over larger portion of omelet.
Tilt pan; fold omelet in half.