Ham Omelet

Ingredients

• enough ham left from dinner to make about ½ c
• 4 t butter
• 4 eggs
• ½ t salt
• dash of pepper
• ½ c hot water

Method

1. 1

   Separate the whites and yolks of the eggs; beat the whites until stiff.

2. 2

   To the yolks, add salt, pepper, and hot water, then the chopped ham.

3. 3

   Fold the mixture into the whites, pour into a frying pan with melted butter, cover, and cook over low flame until puffed and browned.

4. 4

   Finish in the oven and serve with Tomato Sauce.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 70. The excerpt below is the record exactly as published.

HAM OMELET — TOMATO SAUCE HOT BISCUITS RASPBERRY JAM TEA Ham Omelet Grind enough ham left from dinner the preceding even- ing to make about }i c. Put 4 t butter in a frying pan and while melting separate the whites and yolks of 4 eggs ; then beat the whites until very stiff. To the yolks add Vz t salt, dash of pepper, and beat with a fork until light and creamy. Carefully and gradually add % c hot water to the yolks, stirring all the time, then the chopped ham. Cut and fold the entire mixture into the whites, pour into the frying pan containing the melted but- ter, cover closely and place over a low flame. When puffed and nicely browned on one side set in the oven to dry off. Fold and turn onto a hot platter, and pour the Tomato Sauce around it. Tomato Sauce Melt 2 T butter in a saucepan, add 2 T flour and mix well. When blended add i c strained tomatoes, pouring the liquid in gradually so as to mix smoothly with the flour. Add 5^ t salt

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