Savory Omelet No. 2

Ingredients

• 6 eggs
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 tablespoon chopped parsley
• 1/2 saltspoon pepper
• 1 tablespoon chopped onion
• 2 tablespoons gravy
• 1 tablespoon lemon juice

Method

1. 1

   Beat eggs with salt, pepper, and gravy.

2. 2

   Cook in butter, add parsley and onion, fold, and serve with lemon juice.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 47. The excerpt below is the record exactly as published.

SAVORY OMELET No. 2 6 eggs 1 tablespoon butter Vi teaspoon salt 1 tablespoon chopped parsley 1/2 saltspoon pepper 1 tablespoon chopped onion 2 tablespoons gravy 1 tablespoon lemon juice Break the eggs into a bowl; add the salt and pepper and gravy and beat well. Put the butter in the pan and when hot pour in the egg mixture. Add the parsley and onion; cook until a light brown; fold over and serve, pouring on the lemon juice after the omelet is on the platter. Garnish with parsley or slices of lemon. RICE OMELET u- 1 cup milk 3 eggs I cup cold boiled rice 2 tablespoons butter 1/2 teaspoon salt

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