Baked Cheese Omelet
From Cooking in the elementary schools, January, 1922, 1922
Variety in omelets may be gained by folding into the mixture, just before cooking, minced ham, chopped meat, mushrooms, nuts, etc.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1160Calories
86 gProtein
34 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories1160 kcal
Protein86 g
Carbohydrates34 g
Fiber0 g
Sugars19 g
Total Fat74 g
Saturated Fat35 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.6 g
Omega-30.3 g
Cholesterol1266 mg
Sodium6193 mg
Potassium1187 mg
Calcium1695 mg
Iron5.8 mg
Magnesium122 mg
Phosphorus1734 mg
Zinc11 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D9.5 mcg
Vitamin C0 mg
Vitamin A874 mcg
Vitamin E4 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B126.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.7 mg
Folate148 mcg
Choline964 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 5. The excerpt below is the record exactly as published.
Baked Cheese Omelet 6 eggs, beaten separately 1 c. grated cheese 11/2 c. milk 11/2 t. salt A little paprika
Cook this with the app: pantry check, scaling, and the assistant.