Dried Herb Omelettes

Ingredients

• One dessert spoonful of chopped parsley
• two teaspoonfuls of dried mixed herbs
• a piece of eschalot the size of a bean
• eight eggs
• one-half teaspoonful of pepper
• one teaspoonful of salt
• two ounces of butter

Method

1. 1

   Combine eggs, parsley, herbs, pepper, salt, and finely chopped eschalot in a bowl.

2. 2

   Beat until blended.

3. 3

   Melt one ounce of butter in an omelette pan, pour in half the mixture, and stir until it firms at the edges.

4. 4

   Turn over and serve.

5. 5

   Repeat with the remaining mixture.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 91. The excerpt below is the record exactly as published.

Dried Herb Omelettes. — One dessert spoonful of chopped parsley, two teaspoonfuls of dried mfxed herbs, a piece of eschalot the size of a bean, eight eggs, one-half teaspoonful of pepper, one teaspoonful of salt, two ounces of butter

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