Tomato Omelet

Ingredients

• One Tomato
• Three Eggs
• A piece of Shalot
• One ounce and a half of Butter

Method

1. 1

   Skin the tomato, cut it up into small pieces, with a piece of shalot chopped up.

2. 2

   Take the eggs, beat the yolks and whites together; saute the tomato and shalot in half the quantity of butter, season with pepper and salt and keep hot.

3. 3

   Put the remainder of the butter in an omelet-pan, when hot stir in the beaten eggs, previously seasoned, and proceed the same as for Savoury Omelet.

4. 4

   When set, put the prepared tomatoes in the centre, fold over, turn out on a dish, and serve with a tablespoonful of tomato sauce round the omelet.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 64. The excerpt below is the record exactly as published.

Tomato Omelet, Ingredients, One Tomato. Three Eggs. A piece of Shalot. One ounce and a half of Butter

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