Country Omelet Cake

8 Eggs, separated
3 tb Water
3 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/2 c Onion, chopped
2 tb Margarine
1 1# can corned-beef hash
8 oz Tomato sauce

Generously grease two 8" layer cake pans.

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.

Country Omelet Cake printer friendly version located here. (Just the recipe. Nothing else.)
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