Savoury Omelette

Ingredients

• 3 eggs
• 1 tablespoonful fresh milk
• 1 teaspoonful finely chopped parsley
• 1 saltspoonful salt
• ½ saltspoonful pepper
• 1 oz. butter
• a very small piece of grated onion

Method

1. 1

   Separate the yolks from the whites of the eggs, beat up the yolks with the onion, salt, pepper, milk, and parsley.

2. 2

   Whisk the whites to a stiff froth, stir them carefully with the yolks.

3. 3

   Have ready a very clean frying pan, with the butter in it made hot.

4. 4

   Pour the eggs into the butter, stir well with a wooden spoon, until the omelette commences to set.

5. 5

   Allow it to brown slightly beneath.

6. 6

   Then put the pan into the oven until the whole is set.

7. 7

   Brown the top in front of the fire, turn it out carefully on to a hot dish, and serve immediately.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 51. The excerpt below is the record exactly as published.

SAVOURY OMELETTE. 3 eggs 1 tablespoonful fresh milk 1 teaspoonful finely chopped parsley 1 saltspoonful salt \ saltspoonful pepper 1 oz. butter a very small piece of grated onion

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