Spanish Stuffed Tomato Omelet

Ingredients

• one cup bread crumbs
• one-half cup boiling milk
• tablespoon butter
• salt
• pepper
• teaspoon onion juice
• one egg

Method

1. 1

   Soak bread crumbs in boiling milk, add butter, salt, pepper, and onion juice.

2. 2

   Stuff tomatoes with the mixture, bake until tender.

3. 3

   Whip eggs separately, add water, salt, and pour around tomatoes.

4. 4

   Bake until set.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.

Spanish Stuffed Tomato Omelet Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, teaspoon onion juice. Remove centers from peeled tomatoes, stuff with bread mixture, place in a serving platter, bake until tender. Whip one egg

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