Country omelet cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Eggs, separated |
| 3 | tablespoons | Water |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Onion, chopped |
| 2 | tablespoons | Margarine |
| 1 | each | 1# can corned-beef hash |
| 8 | ounces | Tomato sauce |
| Generously grease two 8\" layer cake pans. | ||
Directions
Beat egg whites until foamy, add water, beat until stiff peaks form.
Beat egg yolks with flour, salt and pepper. Fold into egg whites.
Divide mixture into cake pans. Bake at 350 F for 20 minutes, or until puffed and firm. Saute onion in margarine, add hash, heat through. Turn 1 layer of egg omelet onto serving dish. Cover with hash. Top with second layer. Serve with warmed tomato sauce. From the recipe looseleaf of Sheila Exner - September 1991 -End Recipe Export- The Homestead BBS HST/V32b (615)385-9421 TO ALL Submitted By NATALIE GOODMAN SUBJ OMELETTES On 10-27-95