Omelet with Green Peas (Omelette aux Petits Pois)

Ingredients

• three eggs
• five tablespoons milk
• two tablespoons cream
• four tablespoons peas
• some melted butter
• pepper
• salt
• parsley

Method

1. 1

   Cook fresh peas and add melted butter, pepper, and salt.

2. 2

   Make an omelet from eggs, milk, and cream.

3. 3

   When the omelet is settled, put peas in the center, double it carefully, let it stand, then turn it out.

4. 4

   Serve with rich cream sauce around the omelet and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 394. The excerpt below is the record exactly as published.

Omelet with Green Peas (Omelette aux Petits Pois ) Select green fresh peas and cook (if fresh ones should not be at hand preserved peas will do instead). Make an omelet from three eggs, five tablespoons milk, and two tablespoons cream. Heat the peas, add some melted butter to them, and pepper and salt. When the omelet is settled, put four tablespoons peas in the centre; turn THE SWEDISH, FRENCH, omelet over — carefully, so as not to let it break; let stand for two seconds to settle. Turn it out; double it the second time when turning out; add some rich cream sauce to the peas that are left, and pour all around the omelet on the clatter; garnish with pars¬ ley. Serve for luncheon or supper. Scotch Omelet ( Omelette d’Ecosse) a l’Americaine Select all different kinds of vegetables, peas, cut in tiny dices the carrots, string beans, turnips, onions, Spanish pepper, and tomatoes; cook well, drain the juice off. Put some butter, pepper, and salt on them and put on stove so that they are very hot when the omelet is made. Break four eggs in a bowl; add five tablespoons milk, two tablespoons cream, pepper and salt. Put in an omelet pan with a large tablespoon butter that is melted, let the omelet settle, draw with the omelet knife from one side to the other till it becomes very light, then put four tablespoons of the vegetables in the centre of the omelet and double it — carefully, so as not to let it break. Then turn out on a hot platter, doubling it the second time. Serve with the rest of the vegetables all around. Garnish with parsley

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