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.
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