Tomato Omelet

Ingredients

• three slices of bacon
• one sliced onion
• three eggs
• three tablespoons of thick stewed tomato

Method

1. 1

   Fry three slices of bacon crisp, remove it, and in the same fat cook one sliced onion until light brown.

2. 2

   Beat three eggs slightly, season with cayenne, add three tablespoons of thick stewed tomato, the fried onions, and the crisp bacon, finely crumbled.

3. 3

   Turn into a greased omelet pan, and pick it up with a fork as the egg thickens, then let it color slightly, roll over, and turn out on a hot platter.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 24. The excerpt below is the record exactly as published.

Tomato Omelet. Fry three slices of bacon crisp, remove it, and in the same fat cook one sliced onion until light brown. Beat three eggs slightly, season with cayenne, add three tablespoons of thick stewed tomato

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