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Catholic Recipe: Creole Cheese Omelet


  • 1-1/4 cups elbow macaroni
  • 4 eggs, separated
  • 2 Tablespoons minced green pepper
  • 2 Tablespoons minced pimiento
  • 1/2 teaspoon salt
  • 1/2 cup diced Cheddar cheese
  • Creole Sauce III (see recipe)


Serves: 4

Prep Time: 45 minutes

Difficulty: •

Cost: $$$$

For Ages:15+



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Often Made With (2)

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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