Tomato Omelet

Ingredients

• a generous table-spoonful of butter
• a cupful of canned tomatoes
• half a table-spoonful of flour
• half a teaspoonful of salt
• half a teaspoonful of sugar
• one-fifth of a teaspoonful of pepper
• the egg preparation, as for the green-pea omelet

Method

1. 1

   Put butter in a hot pan until frothy, pour in the eggs, and shake over a hot fire until creamy.

2. 2

   Add hot tomatoes, roll up quickly, brown briefly, and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 222. The excerpt below is the record exactly as published.

gener- ous table-spoonful of butter into a large omelet-pan or frying-pan, and when it becomes white and frothy, pour the eggs into it. Shake over a very hot fire until the eggs begin to thicken and look creamy ; then pour in the hot tomato, spreading it over the middle of the omelet. Eoll up quickly, and after browning for an in- stant, turn out on a warm dish and serve immediately. First make the egg preparation, as for the green-pea omelet, but do not cook it. Next put a cupful of canned tomatoes into a stew-pan, and cook for ten minutes. Put a table-spoonful of butter on the stove in a small frying- pan, and when it gets hot, add half a table-spoonful of flour. Stir the mixture until smooth and frothy ; then add it to the tomatoes, and also add half a teaspoonful of salt, half a teaspoonful of sugar, and one-fifth of a teaspoonful of pepper

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