Omelette Wedges Recipes

Steps:

• In a small bowl, beat egg whites and salt until stiff peaks form. In a large bowl, beat the cornstarch, egg yolks and pepper until lemon-colored. Add water; mix well. Fold in the egg whites. , Pour into two greased 9-in. pie plates. Bake at 350° for 15 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter. Stir in the cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted., To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top.

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

Steps:

• Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
• Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
• Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.