This recipe is for a baked cheese omelet that has such a light texture, it melts in your mouth. The recipe was submitted to a newspaper contest in 1919 by Mrs. Grace Burdick. This omelet is made in a sauce pan and then baked in the oven. It starts with a roux of flour, butter and milk. Eggs are separated and the whites beat to a stiff peak. Once the sauce is made, cheddar cheese is added, then the egg yolks are stirred in. Finally the egg whites are folded in and then it is baked in the oven. I used an 8×8 pan to bake this cheese omelet. I baked my cheese omelet at 350 for about 25 minutes.
It was quick to mix together and made enough to easily feed four people. The cost of the ingredients came to $1.49 making each serving 37 cents. My daughters loved this recipe, even the one that doesn’t really like eggs. She said she wouldn’t have liked this recipe if it didn’t have cheese.
Three tablespoons flour, 3 tablespoons butter, 3 eggs, 1 cup grated cheese, 1 cup sweet milk. Cream flour and butter, then add milk, put on stove and let come to a thick sauce. Removed from fire and add cheese. Beat eggs separately, then add yolks and lastly whites. Put in oven and cook 20 or 25 minutes.
Mrs. Grace Burdick, 169 North Murdock Ave., Willows.
Printed in the San Francisco Chronicle on April 27, 1919
Mrs. Burdick's Cheese Omelet
A baked omelet recipe from 1919
- 3 tbsp flour
- 3 tbsp butter
- 3 large eggs
- 1 cup cheddar cheese shredded
- 1 cup milk
Melt butter and add flour to create a roux. Gradually add in the milk and stir until thick.
Remove the sauce from heat and stir in the cheese.
Separate eggs and beat the whites to a stiff peak. Add the yolks to the sauce and stir to combine. Fold the egg whites in last.
Bake at 350 degrees for 20-25 minutes.