Catholic Recipe: Creole Cheese Omelet
This omelet includes macaroni, and has a Creole Sauce to accompany it.
Cook macaroni as directed on package; drain; rinse with hot water. Beat egg yolks until thick. Add to macaroni with remaining ingredients except sauce. Beat egg whites stiff; fold in. Pour into moderately hot, well-greased frying pan. Cook over very low heat about 20 minutes or until underside is a deep golden brown. Set under low broiler heat until top is dry but not brown. Cut omelet part way through center; fold over. Turn out on hot platter. Serve at once, with Creole Sauce III. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965