Omelet with Fried Onions

Ingredients

• 4 eggs
• 1 teaspoon butter or lard
• 1 teaspoon salt
• A pinch of pepper
• Half an onion
• (1 teaspoon chopped parsley)

Method

1. 1

   Slice the onion and fry it in hot butter until light yellow.

2. 2

   Make the omelet as per the plain omelet instructions.

3. 3

   Just before it finishes cooking, lay the fried onions in the middle, slide it onto a hot dish, fold it over, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 29. The excerpt below is the record exactly as published.

1 teaspoon chopped parsley.) 62 EGGS. pan so as to see whether the omelet is quite detached, then with the help of the knife, slide the omelet on to a hot dish and fold it in two. Never allow the cook to roll an omelet ; an omelet that can be rolled is sure to be over-cooked. Omelet with Tomato Sauce. (II). thick 1 large tablespoon tomato sauce. (J teaspoon chopped parsley.) 4 eggs. 1 teaspoon butter or lard. i teaspoon salt. A pinch of pepper, Make the omelet in exactly the same way as the plain omelet. Just before the omelet is cooked and you are ready to slip the knife right underneath, drop in the middle of the omelet the tablespoon of hot tomato sauce (see index). Then slide it on to a hot dish, fold it over and serve at once. (II). 1 large tablespoon brown curry sauce. ($ teaspoon chopped parsley.) thick Omelet with Curry Sauce. 4 eggs. 1 teaspoon butter or lard. J teaspoon salt. A pinch of pejjper. Make the omelet in exactly the same way as the plain omelet. Just before the omelet has finished cooking and you are ready to slip the knife right underneath, drop in the middle of the omelet the tablespoon of hot curry sauce (see index), then slide it on to a hot dish, fold it over and serve at once. Omelet with Fried Onions. (I). 4 eggs. 1 teaspoon butter or lard. i teaspoon salt. A pinch of pepper. Half an onion. fl teaspoon chopped parsley.) 1. Slice the onion. Put one teaspoon of butter in a small saucepan. When the butter is quite hot, put in the sliced onion, move it about gently and fry till it is light yeilow. Take the saucepan off the fire whilst you make the omelet. EGGS. 63 2. Make the omelet in exactly the same way as the plain omelet. Just before the omelet has finished cooking and you are ready to slip the knife right underneath, lay the onions in the middle of the omelet, then slide it on to a hot dish, fold it over and serve at once. Kidney Omelet. (II). 4 eggs. 2 kidneys. 3 teaspoons butter or lard. 2 teaspoons flour. 2 tablespoons water or stock. 1 teaspoon salt

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