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Tomato Omelet
From The Pattern cook-book, 1890
Serves 2
The tomato should be entirely enveloped when served.
Presented as published in 1890. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.8 g
Fiber1.5 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium292 mg
Calcium12 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 144. The excerpt below is the record exactly as published.
two medium-sized tomatoes a few minutes, season with salt and pepper, and place them on the omelet just before it is folded. When served the tomato should be entirely enveloped, GREEN PEA OMELET. This is managed the same as tomato omelet, a few spoonfuls of cooked green peas being placed in the center. Serve the omelet with a row of peas around it. OMELET WITH VEGETABLES. Many vegetables beside the two above mentioned are 330 THE PATTERN COOK-BOOK. used in making omelets. As]3araous and cauliiiower are often used. The vegetable should first be cooked until perfectly well done and laid rather dry in the omelet be- fore folding. Arrange a border of the vegetable used around the omelet for serving. HAM OMELET. Scatter over the center of the omelet a few spoonfuls of finely chopped ham. Cheese, parsley and chicken are used in the same way. SWEET OMELET (FOR DESSERT). Add a little sugar to the eggs, using no pepper and but half the quantity of salt
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