vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato Omelet
From The table, 1889
Serves 2
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 162. The excerpt below is the record exactly as published.
Tomato Omelet. — Break twelve fresh eggs in a bowl, season them with a pinch of salt and half a pinch of pepper, and beat thoroughly for four minutes. Place two ounces of butter in a frying-pan on the hot stove, let it heat well without browning, then pour into it half a pint of freshly cooked stewed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.