- - 6 eggs
- - 1 tbsp cheese sauce for each omelette
- Make 3 separate omelettes. Beat two eggs till fluffy, add 1 tbsp cheese sauce and beat again. Add salt and pepper.
- In a lightly greased pan pour the beaten egg and keep lifting edges of omelette to let the raw egg run under. When the bottom of omelette is set but not brown, slide omelettes on to a plate
- Make two other omelettes in the same way. Now you can ready to assemble the dish. Grease a round glass or ceramic baking dish with a little butter and put one omelette on the bottom, fitting it neatly inside.
- Cover with half of the filling and one-third of cheese sauce. Do the same with the second omelette which you fit on top of the first omelette.
- Put the remainder of the filling over the second omelette, cover with half the remaining cheese sauce and press down. Top with the third omelette. Press down lightly.
- Pour all the remaining cheese sauce over top, smoothing it well over the omelette with the back of a spoon.
- Bake in a moderate oven (350 degrees F) for 25 minutes till the cheese sauce is set and bubbly and the layers are fused together. The top should be delicately brown.
- Remove from oven and decorate the top with chopped basil or parsley or thin slice of tomato.
- Helpful Hints: Make sure that the omelettes are no overcooked and remain soft and creamy in texture. This enables the filling and cheese sauce to blend together nicely.
- If you are a vegetarian you may use mushrooms, capsicums, or a variety of chopped vegetables for the filling.
Note: In the next posting, I will tell you how to make Cheese Sauce