Omelet a la Peruquier

Ingredients

• five eggs
• two slices of dry bread
• one onion
• one green pepper
• a tablespoonful of olive oil
• season with salt and pepper

Method

1. 1

   Beat the eggs until very light.

2. 2

   Roll the dry bread into crumbs and mix with the beaten eggs.

3. 3

   Chop the onion and green pepper, season with salt and pepper.

4. 4

   In an omelet pan, heat the olive oil and fry the peppers and onion until light brown.

5. 5

   Pour in the beaten eggs and cook until done.

6. 6

   Serve on a hot dish.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 62. The excerpt below is the record exactly as published.

one onion, two slices of dry bread, one green pepper, rather small, one dozen crackers. Item — one case of imported Italian Vin d'Oro Spumanti. Item — six hearty appetites to be appeased. The gentleman who saw our light saw another, and rushed off to a barber shop, and got four more eggs. Barbers use eggs, and they must be fresh ones, in sham- pooing, and our friend remembered it. The two young ladies and the young man prepared the table, and the other lady and the two gentlemen set about getting a meal. One of us made an omelet of the five eggs, the onion and the green pepper, with crumbs of bread, and this is the recipe : Take five eggs and beat until very light. qMELET A LA Roll two slices of dried bread to crumbs PERUOUIER and mix with the beaten eggs. Chop fine one onion and one green pepper, season with salt and pepper. Pour a tablespoonful of olive oil

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