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FROM IOWA'S BEST B&Bs
IOWARecipes
The Carriage House in Kalona is one Bed & Breakfast where guests never checkout thinking they didn't get their money's worth. That's because the Carriage House policy is to let patrons set their own rate of between $75 and $125 (plus 7 percent sales tax) for a nightly stay. And with hearty breakfast entrees like this stuffed omelet bursting with a melange of meats and cheese, it's hard to believe anyone would leave feeling satisfied, or hungry.

Stuffed Omelet

1½ c whipping cream ( can be part milk)
¾ c flour
1 T butter
6 eggs
1 lb sausage, ham , chicken or turkey
1 lb grated cheese
½ green pepper -sliced for garnish
6 mushrooms – sliced for garnish
½ small onion -sliced for garnish
Salt and Pepper to taste
Sauce:
1 small can cream of mushroom or cream of chicken soup
½ c sour cream
Mix and warm 

Or make White Sauce
2 c milk 
4 T flour
1 T butter
salt and pepper to taste
Cook on top stove or in the microwave until thickened

Melt butter in med saucepan. Whip cream and flour together with wire whisk. Stir into melted butter and cook at med high heat until mixture follows whisk around the pan. Stir with whisk constantly or it will stick. Take off burner and add eggs , 1 at a time, beating well after each addition. Pour into a jelly roll pan lined with parchment paper. Bake 400- 425 degrees for 15-20 min. The omelet will be brown and puffy when baked. Flip the baked omelet onto another parchment lined jelly roll pan and place cheese , meat, and some sauce , then roll up jelly roll style. Pour remainder of the sauce and cheese over omelot and slice in 8- 10 slices. Put in oven long enough to melt cheese. Put garnish of veggies on side and serve. Good served with hash browns.

Want to try the cook's version? You can book a stay at the Carriage House at their website: www.carriagehousebb net or by sending an e-mail to chouse@kctc.net.