Chinese Omelet
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice
cooked |
|
| 3 | large |
eggs
separated |
|
| 4 | tablespoons |
butter
|
|
| ¼ | teaspoon |
paprika
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
dry mustard
|
|
| 2 | cups |
milk
|
|
| 4 | tablespoons |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice
cooked |
|
| 3 | large |
eggs
separated |
|
| 6E+1 | ml |
butter
|
|
| 1.3 | ml |
paprika
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 6.3 | ml |
salt
|
|
| 0.6 | ml |
dry mustard
|
|
| 473 | ml |
milk
|
|
| 6E+1 | ml |
cheese
grated |
|
Directions
Cook rice until tender.
Rinse with hot and cold water. Make a sauce of butter, flour, and milk.
Cook, until thickened. Beat egg yolks. Add rice, sauce, seasonings and cheese.
Fold in stiffly beaten egg whites.
Preheat oven to 350℉ (180℃).
Pour mixture into a greased shallow pan.
Bake st 350 degrees, 35 to 40 minutes.
Serves 6.
