Spanish Omelette

Spanish Omelette

Ingredients:
1 cup of cooked tomato.
1 green pepper.
1 slice of onion.
1 teaspoonful of chopped parsley.
1 teaspoonful salt.
3 shakes of pepper.

Directions:
Cut the green pepper in half and take out all the seeds; mix with the tomato, and cook all together with the
seasoning for five minutes. Make an omelette by the last rule while the tomato is cooking, and when it is
done, just before you fold it over, put in the tomato.
Omelette with Mushrooms
Take a can of mushrooms and slice half of them into thin pieces. Make a cup of very rich white sauce, using
cream instead of milk, and cook the mushrooms in it for one minute. Make the omelette as before, and spread
with the sauce when you turn it over.
Omelette with Mushrooms and Olives
This was a very delicious dish, and Margaret only made it for company. She prepared the mushrooms just as
in the rule above, and added twelve olives, cut into small pieces, and spread the omelette with the whole when
she turned it.
Eggs Baked in Little Dishes
Margaret's mother had some pretty little dishes with handles, brown on the outside and white inside. These
Margaret buttered, and put one egg in each, sprinkling with salt, pepper, and butter, with a little parsley. She
put the dishes in the oven till the eggs were firm, and served them in the small dishes, one on each plate.
Eggs with Cheese