Omelet with Parmesan Cheese or Oysters

Ingredients

• 10 eggs
• 2 tbsps. of Parmesan cheese
• 4 tbsps. of cream or milk
• % lb. of butter
• % tsp. of salt
• 1 pinch of pepper
• 1 cup of roast gravy

Method

1. 1

   Eggs, cream, salt, pepper are beaten 5 minutes and the melted butter stirred in.

2. 2

   A broad spider is heated with a little butter, the omelet batter poured in, the pan shaken to and fro until the batter is baked.

3. 3

   Then slip the omelet carefully on a hot platter, sprinkle with cheese, roll it up, pour a little gravy over and serve at once.

4. 4

   Stewed oysters may be rolled in the omelets.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 106. The excerpt below is the record exactly as published.

OMELET WITH PARMESAN CHEESE OR OYSTERS. Quantity for 6 Persons. 10 eggs 2 tbsps. of Parmesan cheese 4 tbsps. of cream or milk % lb. of butter % tsp. of salt 1 cup of roast gravy 1 pinch of pepper

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