Sunday, June 14, 2020

Fluffy Baked Omelet

This recipe came from my high school home economics teacher, Mrs. Cimo. We made this in 1983 in one of our home economics classes. She had us use one of those cans of Hormel ham for the ham portion of the recipe. 

Fluffy Baked Omelet

6 eggs, separated
¼ cup cornstarch
⅓ cup water
1 teaspoon salt
½ teaspoon Tabasco sauce
1 cup chopped ham
1 cup cheddar cheese
Optional: mushrooms, onions, green peppers. 
2 tablespoons butter


Beat egg whites until stiff but not dry. 
Quickly beat egg yolks with remaining ingredients. 
Fold into beaten egg whites. 
Heat 2 tablespoons butter in a skillet. 
Pour in omelet mixture. 
Cook over low heat until lightly browned on bottom, about 5 minutes. 
Finish cooking in the oven. 

15 minutes at 350 degrees.
Loosen omelet, cut and serve. 

~ Living within our Means ~
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  1. I have never fixed an omelet like that before, but it sounds tasty. Thanks.

  2. It sounds like a good recipe for teaching kids cooking techniques! I love a good egg bake.

    1. Yes, this is a good recipe for teaching, Sam.

  3. It all sounds good. I have a can of that here.

    1. I ordered some this week. It's been one of those items that seems to be sold out everywhere and has been hard to find lately.

  4. Is it pretty after baking? Of course, you may flip it over before serving, I suppose. Loved high-school home ec. We made grape jelly from grape juice, too.
    -memphis metro

    1. It is pretty after it comes out of the oven. I loved my high school home ec classes too as I learned to sew there. I don't know if they still offer those classes or not but I learned a lot there. :)


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