Tuesday, June 8, 2010

Omelet with Fried Tomatoes

From "The Pilgrim Cookbook", by the The Ladies' Aid Society, Pilgrim Ev. Lutheran Church, Cuyler Avenue and N. Lincoln Street, Chicago, 1921.

Wipe and peel 2 tomatoes ; cut in two slices ; three if large. Sprinkle with salt and pepper and dredge with flour. Fry 1 teaspoon onion in 1 tablespoon butter, till yellow ; draw it to one side and quickly fry the tomatoes, adding more butter if needed.

Place on a hot platter and then make a plain omelet with 2 to 4 eggs, according to size desired. Beat the eggs slightly with a fork, add a dash of pepper and 1 tablespoon hot water to each egg. Turn into hot buttered frying pan, and as itthickens draw the cooked part to the center; when nearly all thick shake on a little salt. Let it color slightly, turn out on platter having the tomatoes arranged around it.

— Mrs. H. G. Tischer.

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