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Omelet with Tomatoes

Name: Omelet with Tomatoes
Yield: 1 servings
Ingredients: Peel, cut in slices, and squeeze the water out of three tomatoes; break -and beat six eggs; melt two ounces of butter in the frying-pan; sprinkle a little salt and pepper over them

From Practical household cookery, 1891

Serves 1

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 53. The excerpt below is the record exactly as published.

OMELET WITH TOMATOES. Peel, cut in slices, and squeeze the water out of three tomatoes, fry them in a frying-pan with two ounces of butter for a few minutes, and sprinkle a little salt and pepper over them. Meantime break -and beat six eggs, with salt and pepper, into a basin as before* melt two ounces of butter in the frying-pan

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