We are fans of breakfast for dinner at our house, but sometimes it begs for something a bit…more.
This served with the suggested fruit cocktail and biscuits can just be the change of pace we need. Think more like a Spanish Style frittata than omelet.
1 101/2 oz can condensed tomato soup
1/2 cup reconstituted nonfat dry milk (or 1/2 cup fluid milk)
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
4 egg whites
1/2 teaspoon salt
4 egg yolks
1/2 cup cooked/leftover rice
4 oz sharp process American Cheese, shredded (YES, for goodness sake I use cheddar)
1 tablespoon margarine.
In saucepan blend soup with milk; stir in chili powder, onion powder, and pepper. Heat through, stirring occasionally.
Meanwhile, beat whites till frothy; add 2 tablespoons water and salt. Beat till stiff. Beat yolks till thick and lemon colored. Fold yolks, rice, and cheese into whites. Heat margarine in 10-inch oven going skillet. Pour in eggs; spread evenly, leaving sides higher. Reduce heat. Cook uncovered, till set, 8-10 min.
Place skillet in oven. Bake at 325 till knife inserted in center comes out clean, about 10 min. Loosen sides of omelet. Make shallow cut across omelet slightly above and parallel to skillet handle. Tilt pan. Fold smaller half over larger. Slip onto platter. Spoon on sauce. Serves 4.
Good Food on a Budget, 1971