Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one-fourth teaspoonful of salt
- one tablespoonful of milk
- one-fourth teaspoonful salt
- a tablespoonful of milk
- a teaspoonful of butter in the omelet pan
- one large one
- two eggs until light
- half nearest the handle
- two eggs slightly
- parsley
- salt
- pepper
Directions
Butter individual baking dishes, and line with a paste of fine bread crumbs mixed with cream, or sprinkle the dish over with finely chopped ham, chicken or mushrooms mixed to a paste, with a little cream, or sauce, and seasoned. Lining with a thin layer, break in the egg and cook the same as shirred eggs. When done cover the top with a little cream, tomato, or bechamel sauce, and sprinkle with chopped
It is better to make several small omelets than one large one. An omelet should be served at once, and let the family wait for the omelet rather than the omelet for the family. With a little care one can soon become an expert at making them. They should cook slowly, be a delicate brown when done. Avoid burning.
218 ROCKY MOUNTAIN COOK BOOK.
OMELET No. i.
Beat the yolks of two eggs until light and foamy, add one-fourth teaspoonful of salt, a little pepper and a tablespoonful of milk for every egg used. Beat the whites stiff, fold lightly into the yolks, melt a tea- spoonful of butter in an omelet pan (it is best to keep this pan for omelets alone). Let the butter cover the pan; when bubbling turn in the omelet, cook slowly and carefully until brown on the bottom, then set the pan on the upper grate in the oven for a minute to dry. When the center is dry as you cut into it, run a knife around the edge, then under the half nearest the handle, and fold over to the right ; then invert the omelet on a hot platter ; garnish with parsley.
FRENCH OMELET No. 2.
Beat two eggs slightly, add one tablespoonful of milk, one-fourth teaspoonful salt and a little pepper. Melt a teaspoonful of butter in the omelet pan ; when bubbling pour in the egg. With a fork break the egg in several places, letting the uncooked egg run under and brown. When the egg is set, fold and serve on a hot platter the same as for omelet No. 1.