Creole Olive Omelet

Not the average omelet, this egg dish recipe is more like souffle, and it's filled with a zippy homemade Creole sauce.

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  • Makes: 4 servings
  • Cook: 8 mins to 10 mins
  • Bake: 8 mins to 10 mins 325°F

Creole Olive Omelet

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Directions

  1. In a medium saucepan melt 3 tablespoons margarine or butter; stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Gradually stir hot mixture into egg yolks; set aside. In a large mixing bowl beat egg whites with an electric mixture on high speed until stiff peaks form (tips stand straight). Fold into yolk mixture
  2. In a 10-inch oven-going skillet heat the remaining 2 tablespoons margarine or butter until a drop of water sizzles. Spoon in egg mixture, mounding it slightly higher at the side. Cook over low heat for 8 to 10 minutes or until puffed, set, and golden brown on the bottom. Bake, uncovered, in a 325 degree F oven for 8 to 10-minutes or until knife inserted near the center comes out clean.
  3. Meanwhile, prepare Creole Sauce. Loosen side of the omelet with a metal spatula. Make a shallow cut slightly off-center across the omelet. Fold smaller side over the larger side. Transfer to a warm platter. Lift edge of omelet and fill center with Creole Sauce. To serve, cut into four portions. Pass extra sauce. Makes 4 servings.

Creole Sauce

Directions

  1. In a medium saucepan melt margarine or butter, add green sweet pepper and onion. Cook and stir until vegetables are tender. Add Cajun-style stewed tomatoes, sugar, and black pepper. Bring mixture to boiling. Reduce heat; simmer, uncovered, about 10 minutes or until mixture is slightly thickened and reduced to 1-3/4 cups. Stir in pimiento-stuffed green olives; heat through.
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Nutrition Facts (Creole Olive Omelet)

  • Per serving:
  • 331 kcal ,
  • 25 g fat
  • (6 g sat. fat ,
  • 218 mg chol. ,
  • 948 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 11 g pro.
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