Tomato Omelet

Ingredients

• y^ pint of canned tomatoes
• 2 ounces butter
• 7s teaspoonful salt
• 74 teaspoonful pepper
• the same of sugar
• 6 eggs

Method

1. 1

   Drain the tomatoes in a sieve, melt butter in a saucepan, add tomatoes, season, and cook for 10 minutes.

2. 2

   Beat eggs until light, add to tomatoes, stir, let rest for 1 minute, fold omelet, slip onto a hot plate, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 358. The excerpt below is the record exactly as published.

Tomato Omelet^ No. 3. — Drain y^ pint of canned tomatoes in a sieve, melt 2 ounces butter in a saucepan, add the tomatoes, season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same of sugar ; cook 10 minutes. Beat 6 eggs

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