Nut Omelet

Ingredients

• 3 eggs.
• £ lb. shelled Brazil nuts.
• A pinch of nutmeg.
• Pepper.
• Salt.

Method

1. 1

   Make in the same way as Plain Omelet (Recipe 1411), adding the nuts finely grated to the eggs.

2. 2

   When the omelet is cooked, sprinkle a few ground nuts over the top and brown slightly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 528. The excerpt below is the record exactly as published.

Nut Omelet 3 eggs. £ lb. shelled Brazil nuts. A pinch of nutmeg. Pepper and salt. Make in the same way as Plain Omelet (Recipe 1411), adding the nuts finely grated to the eggs. When the omelet is cooked, sprinkle a few ground nuts over the top and brown slightly. 1427. Lentil Omelet 1431. Oyster Omelet (Omelette aux Huitres) 2 table-sps. lentils. 1 gill stock. 1 table - sp. chopped onion. \ tea-sp. curry powder. 2 oz. butter. 3 or 4 eggs. Seasoning. Wash the lentils, and if time permits allow them to soak for an hour or two in cold water. Then put them into a small saucepan with the stock and onion, and stew them slowly until soft and reduced to a thick puree. Add half the butter, season with the curry powder, pepper, and salt, and beat the mixture until quite smooth. Make an omelet with the eggs and the remainder of the butter, and put the lentil puree in the centre of it before folding it over. Note. — The remains of stewed lentils may be used for this. 1428. Lobster Omelet (Omelette au Homard) Omelet. 3 eggs. 1 oz. butter. 1 tea-sp. anchovy es- sence. ltea-sp. chopped parsley Salt. Pepper.

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