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Tomato Omelet

Name: Tomato Omelet
Yield: 3 servings
Ingredients: 2-pound can of tomatoes; 1 can of champignons; 12 eggs; 2 tablespoons butter; 1 teaspoon of (popped parsley); salt; pepper

From Kentucky receipt book, 1903

Serves 3

Presented as published in 1903. 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

Nutrition per serving

403Calories

30 gProtein

23 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein30 g

Carbohydrates23 g

Fiber6 g

Sugars12 g

Total Fat28 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol765 mg

Sodium709 mg

Potassium1355 mg

Calcium172 mg

Iron10 mg

Magnesium81 mg

Phosphorus505 mg

Zinc3.2 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D4 mcg

Vitamin C28 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate97 mcg

Choline588 mg

Caffeine0 mg

Water433 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 92. The excerpt below is the record exactly as published.

Tomato Omelet. A 2-poimd can of tomatoes, 1 can of champignons, 12 eggs, 2 tablespoons butter, 1 teaspoon of (popped parsley, salt and pepper

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