Tomato Omelet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

4 fresh eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
4 good-sized tomatoes which have been passed through a sieve ↝ Tomatoes, raw [Tomatoes]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Break 4 fresh eggs, separating yolks and whites.
Beat the whites to a stiff froth with an iron whisk.
Beat the yolks and add to them some salt and pepper and 4 good-sized tomatoes which have been passed through a sieve; cooked or raw as you may prefer, but if cooked take most of their liquor from them.
Mix all thoroughly well together, then add the whites of egg.
Have ready a pan with butter melted—pour in the mixture.
Keep stirring it from the bottom and sides towards the middle of the pan.
On a clear red fire it will require about 5 minutes.

Original Text

Tomato Omelet.
Break 4 fresh eggs, separating yolks and whites. Beat the
writes to a stiff froth with an iron whisk. Beat the yolks and
add to them some salt and pepper and 4 good-sized tomatoes
which have been passed through a sieve; cooked or raw as you
may prefer, but if cooked take most of their liquor from them.
Mix all thoroughly well together, then add the whites of egg.
Have ready a pan with butter melted—pour in the mixture.
Keep stirring it from the bottom and sides towards the middle of
the pan.
On a clear red fire it will require about 5 minutes.

Notes

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