Asparagus Soufflé Omelette with Maltese Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 375°C (190°F). Butter an 8-inch (20 cm) glass pie dish.

2. 2

   In a bowl, dissolve the cornstarch in the milk. Add the eggs. Season with salt and pepper and whisk to combine well. Pour the mixture into the pie dish.

3. 3

   Bake for about 20 minutes or until the top of the omelette begins to brown.