Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup milk
- one side of the omelet
- 1 1/2 tablespn
- 1 tablespn
- 2 eggs
- 2 tablespns
- 1/2 tablespn
- parsley
- salt
Directions
Apple and Onion=--Garnish omelet with apple and onion sauce.
Apricot=--Stewed, dried apricots folded in omelet.
Asparagus=--Season asparagus tips with butter and salt; lay between folds of omelet and on the top, or, pile at one side of the omelet. The butter may be omitted and a rich cream or egg cream sauce poured over the tips and around the omelet.
★ Banana Cream=--Heat, do not boil cream and sugar; add banana cut into small dice; cover omelet (which has had a little sugar beaten with the eggs), fold, serve with wafers. Do not heat the cream after adding the banana.
Corn, a great favorite=--Use 1½ tablespn. nicely seasoned, rather dry stewed corn (no water) for each egg. Mix well and cook as plain omelet. Use 1 tablespn. grated fresh corn for each egg. Creamed dried corn may be used.
Crumb=--2 eggs, 2 tablespns. bread crumbs, ¼ cup milk, salt. Beat eggs together or separately.
Fine Herbs=--Finely-chopped fresh thyme, tarragon and chives; or, parsley, thyme and marjoram, beaten with the eggs. Lemon butter sauce may be spread over the omelet after it is on the platter.
Gooseberry=--Spread omelet with not too sweet stewed gooseberries.
Imperial=--Serve with Sauce Imperial.
Jelly=--Spread with jelly before folding; or garnish with spoonfuls; or unmold a small flat mold of jelly beside the omelet on the platter and serve with it. Garnish with geranium or spinach leaves.
Mayonnaise=--Spread or garnish with Improved Mayonnaise dressing.
★ Mushroom=--Cook mushrooms, fresh, in their own juices, in a double boiler with butter and salt. Cover half the omelet before folding and garnish the folded omelet with some of the most perfect mushrooms. Pour the liquid around. Chopped mushrooms may be used on the inside if prepared in the same way.
★ Another=--Broil the mushrooms, pour melted butter over and use in the same way as above.
Nut=--Add a few broken or coarse chopped nuts to egg mixture and garnish top with halves of nuts.
Onion=--Add grated or finely-sliced onion and chopped parsley to egg mixture. Cook omelet very soft. Or, simmer sliced onions in oil till tender (not brown), add egg mixture and cook. Or, simmer onions in oil, drain oil into omelet pan, cook omelet and cover with onions before folding.
Onion and Tomato=--Simmer onions in oil, add a little drained, stewed tomato and salt, heat and serve around omelet.
Oyster Plant=--Cover omelet with stewed oyster plant in slices with a little of the liquor seasoned with butter, cream or cream sauce, before folding.
Parsley=--Chopped parsley in omelet mixture and omelet served with parsley butter.
Peas-green=--Same as oyster plant omelet. The dried chick peas, cooked and richly seasoned as on p. 194, make a delightful accompaniment.
Peas-mashed=--1 tablespn. of mashed peas and ½ tablespn. of water to each egg. Salt.
Prune=--Prunes stewed in a small quantity of water so that the syrup is rich; pitted, quartered and folded into omelet.
Rice=--Mix boiled rice with eggs, cook soft, serve with tomato sauce if desired.
Tomato=--Drain stewed tomatoes, season well with butter and salt, or salt only. Serve in and around omelet. Or, thick tomato pulp may be added to the egg mixture. Serve omelet plain or with cream sauce.
Trumese Salad Entrée=--Lay strips of trumese salad entrée on half of omelet; fold, turn on to platter, pour dressing around, garnish with parsley or spinach leaves.