Omelette (Savoury)

Ingredients

• 2 eggs
• A small piece of onion, the size of a pea, minced
• ^ teaspoonful minced parsley
• A pinch of salt and pepper
• A dust of sweet herbs
• 1 oz. butter

Method

1. 1

   Separate the yolks from the whites of the eggs, add to the yolks the salt, pepper, sweet herbs, parsley, and onion, stir them together, whip up the whites until quite stiff, stir these lightly to the yolks, dissolve the butter in an omelette pan, but do not brown it; pour in the mixture, place over a gentle heat and fry a light brown, drawing it to one side of the pan, turn over and brown the other side; dish on a hot dish and serve at once.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 52. The excerpt below is the record exactly as published.

OMELETTE (Savoury). 2 eggs A small piece of onion, the size of a pea, minced ^ teaspoonful minced parsley A pinch of salt and pepper A dust of sweet herbs 1 oz. butter

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