Food recipes
Classic Tomato Omelet
Classic Tomato Omelet
Ingredients:
6 eggs
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
3 Tb. fat
2 medium-sized ripe tomatoes
Directions:
Beat the eggs, and to them add the milk, salt, and pepper. Heat the fat
in a pan large enough to make the egg mixture 1/2 inch deep when poured
into it. Cook slowly until it is well done. Peel and cut the tomatoes
into slices 1/3 inch thick. Place the sliced tomatoes on 1/2 of the
omelet, sprinkle them with salt and pepper, score the omelet through the
center, and fold the other half over the tomatoes. Then slide the omelet
on a hot platter, garnish with lettuce or parsley, and serve at once.
62. VARIETY IN OMELETS.--From the recipes given for omelets, it will be
noted that this dish may be made plain or may be varied by adding
ingredients that provide flavoring or increase the nutritive value. In
addition to the suggestions that have been made in these recipes, there
is an almost endless number of ways in which omelets may be varied. For
instance, left-over bits of any kind of meat, such as a roast, a steak,
or chops, from the day before or bits of bacon fried for a previous meal
may be chopped fine and utilized for this purpose. Cheese cut fine or
grated and mixed with the eggs helps to make a delicious omelet. Bread
crumbs, cracker crumbs, rice, riced potatoes, or left-over cereal may
be used, as well as mushrooms, chopped or whole, and oysters raw or
previously scalloped or fried and then chopped. Bits of fish, such as
left-over crab or lobster, will do nicely for increasing variety. Often
jelly, jam, and fruit or vegetables are folded inside after the omelet
is cooked.
63. STUFFED EGGS.--A highly seasoned cold dish that is delicious for
picnics or cold lunches can be made by removing the yolks from
hard-cooked eggs, seasoning them, and then stuffing them into the
whites, as is explained in the recipe here given. Eggs so prepared also
make a desirable high-protein dish for summer weather when meat dishes
fail to appeal to the appetite. Wafers or tiny bread-and-butter
sandwiches served with stuffed eggs make them more attractive.
STUFFED EGGS
(Sufficient to Serve Six)
Ingredients:
6 eggs
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
3 Tb. fat
2 medium-sized ripe tomatoes
Directions:
Beat the eggs, and to them add the milk, salt, and pepper. Heat the fat
in a pan large enough to make the egg mixture 1/2 inch deep when poured
into it. Cook slowly until it is well done. Peel and cut the tomatoes
into slices 1/3 inch thick. Place the sliced tomatoes on 1/2 of the
omelet, sprinkle them with salt and pepper, score the omelet through the
center, and fold the other half over the tomatoes. Then slide the omelet
on a hot platter, garnish with lettuce or parsley, and serve at once.
62. VARIETY IN OMELETS.--From the recipes given for omelets, it will be
noted that this dish may be made plain or may be varied by adding
ingredients that provide flavoring or increase the nutritive value. In
addition to the suggestions that have been made in these recipes, there
is an almost endless number of ways in which omelets may be varied. For
instance, left-over bits of any kind of meat, such as a roast, a steak,
or chops, from the day before or bits of bacon fried for a previous meal
may be chopped fine and utilized for this purpose. Cheese cut fine or
grated and mixed with the eggs helps to make a delicious omelet. Bread
crumbs, cracker crumbs, rice, riced potatoes, or left-over cereal may
be used, as well as mushrooms, chopped or whole, and oysters raw or
previously scalloped or fried and then chopped. Bits of fish, such as
left-over crab or lobster, will do nicely for increasing variety. Often
jelly, jam, and fruit or vegetables are folded inside after the omelet
is cooked.
63. STUFFED EGGS.--A highly seasoned cold dish that is delicious for
picnics or cold lunches can be made by removing the yolks from
hard-cooked eggs, seasoning them, and then stuffing them into the
whites, as is explained in the recipe here given. Eggs so prepared also
make a desirable high-protein dish for summer weather when meat dishes
fail to appeal to the appetite. Wafers or tiny bread-and-butter
sandwiches served with stuffed eggs make them more attractive.
STUFFED EGGS
(Sufficient to Serve Six)
Printed from https://recipe.bluelayer.org/recipe/73048/classic-tomato-omelet