Tomato Omelette

Ingredients

• Tomatoes, 3,
• Chopped onion, 1 teaspoon,
• Chopped parsley, 1 teaspoon,
• Eggs, 3,
• Butter, salt, pepper.

Method

1. 1

   Scald and skin the tomatoes, melt a small piece of butter in a saucepan, and to it add the onion and parsley.

2. 2

   Season with salt and pepper; put in the tomatoes and let them remain in the butter for 2 minutes.

3. 3

   Turn out the mixture and set it aside until it is quite cool.

4. 4

   Beat up the eggs together, and mix them in with the tomatoes.

5. 5

   Place a lump of butter about the size of a walnut in a frying-pan and when the butter dissolves pour the omelette mixture into the frying-pan, leaving it over the fire until the omelette rises to the top.

6. 6

   It should be served at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 47. The excerpt below is the record exactly as published.

TOMATO OMELETTE Tomatoes, 3, Chopped onion, 1 teaspoon, Chopped parsley, 1 teaspoon, Eggs, 3, Butter, salt, pepper.

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