Tomato Scramble

Ingredients

• two tablespoonfuls of butter
• a finely chopped onion
• two fresh tomatoes
• one teaspoonful of finely chopped parsley
• four well-beaten eggs
• two tablespoonfuls of rich cream

Method

1. 1

   Melt butter, add chopped onion, and when tender, add bits of tomatoes and parsley.

2. 2

   Simmer for three minutes, then add well-beaten eggs and cream.

3. 3

   Stir slowly for three minutes and serve on lettuce, garnished with endive and radishes.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 33. The excerpt below is the record exactly as published.

four well-beaten eggs and three tablespoonfuls cream. Cook thirty minutes in double boiler or steam cocker. Serve in original dish. SPANISH OMELET. Chop finely one onion, one green pepper, a few strips of red pepper, one tablespoonful each of mushrooms and French peas, one-half tablespoonful of parsley. Mix into four well beaten eggs. Keep it all very cold. Now add three tablespoonfuls of cream. Pour into dish which will set in a large pan of boiling water. Put into hot oven and boil and bake for fifteen minutes. TOMATO SCRAMBLE. Bring two tablespoonfuls of butter to melting point, drop into it a finely chopped onion and when about tender add small bits of two fresh tomatoes (canned may be used) and one teaspoonful of finely chopped parsley. Al- low to simmer for three minutes and then add four well- beaten eggs and two tablespoonfuls of rich cream

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