Cheese Omelet

Ingredients

• four eggs
• one tablespoonful grated cheese

Method

1. 1

   Proceed as for plain omelet, only add cheese.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 36. The excerpt below is the record exactly as published.

four eggs to a froth ; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light. Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter in an omelet pan, let the butter get hot but not THE PHYSICAL CULTURE COOK BOOK. II? brown, then put the eggs in, and be sure to cover with a lid. Take the pan immediately off the fire and set it on the top of a hot stove. In four or five minutes, when sufficiently done, loosen the omelet around the edge of the pan with a palette knife, fold one-half of the omelet over the other half and serve hot on a warm dish. To make omelets light and delicious, strictly fresh eggs must be used, and the skillet in which they are made should be used exclu- sively for that purpose. In making savory omelets, the savory in- gredients should always be beaten in with the yolks. The savory ingredient may be grated cheese or raw apples ; or finely chopped onions or ham, one heaping teaspoonful to each egg; or the amount may be varied to suit. 5. Omelet (No. 2). — Beat four eggs slightly and add one tablespoonful of cold water and a little salt. Heat a little butter in a pan, pour in the eggs. Shake over the fire until it be- gins to thicken, fold and serve immediately. 6. Ham Omelet. — Mix an omelet as above; add three-quarters of a cup of rnnced ham and proceed as before. Il8 THE PHYSICAL CULTURE COOK BOOK. 7. Cheese Omelet. — Proceed as for plain omelet, only add one tablespoonful grated cheese

Cook this with the app: pantry check, scaling, and the assistant.