Spanish Omelet

Ingredients

• 6 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 ounces bacon
• 5 mushrooms, chopped fine
• 1 small onion, chopped fine
• 1 tomato chopped fine

Method

1. 1

   Cut bacon into thin slices and fry until crisp.

2. 2

   Add chopped vegetables and cook for 15 minutes.

3. 3

   Mix with beaten eggs and pour into a frying pan with melted bacon drippings.

4. 4

   Bake until nearly set, fold, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 67. The excerpt below is the record exactly as published.

SPANISH OMELET 6 eggs. A teaspoon salt, i teaspoon pepper. 4 ounces bacon. 5 muslnooms, chopped fine. 1 small onion, chopped fine. 1 tomato chopped fine. Cut the hacon in thin slices and then into ^-inch squares. Fry gently until crisp and add the chopped vec^etables Cook for 15 minutes. Eub into a bowl, add seasonings, give them a dozen s rong strokes and Iu?n Into a frying pan in which a teaspoon of bacon dripping or butter has been melted Bake as usua nndl nearly set! S^ead the bacon and ^'getables quickly over, fold, set it in the oven for 1 minute, turn it upon a hot platter and serve with tomato sauce. SCRAMBLED EGGS Beat the e-crs lightly with a fo'rk, just enough to break the yolks. To 4 eggs add ^ tablespoons of and stir till they are of the right consistency. BREAD OMELET T f 1 foomiT. of milk come to a boil, pour it over 1 teacup of bread crumbs and let soak a few minutes. Ereaki It So a bowl sfa not beat') till well mixed, then add the milk and bread, seaso;i with pep- per and saU mix al^oW cor^^nu.^ a large ^V^on oi huiier hoAr.^ hot. Cook th^omelet slowly, and when brown on the bottom set m the oven under top heat to set the top. Fold and serve. Page One Hundred and Twenty-one POACHED EGGS For this the eggs should be new-laid and cold. Pour 1 quart of water, 1 teaspoon salt

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