Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two tablespoonfuls of butter
- one tablespoonful of finely chopped onion
- one cup of tomatoes
- one-fourth teaspoonful of salt
- four tablespoonfuls of milk
- one tablespoonful of butter in an omelet pan
- a slice of red
- a tablespoonful of sliced cooked mushrooms
- four eggs
- salt
- pepper
Directions
Melt two tablespoonfuls of butter. Into it cook one tablespoonful of finely chopped onion and a slice of red or green pepper chopped fine. Add one cup of tomatoes., and cook altogether until the mixture has evaporated. Add a tablespoonful of sliced cooked mushrooms. One-fourth teaspoonful of salt, a little pepper. This is used as a filling and garnish for the omelet.
Beat four eggs and add four tablespoonfuls of milk, a little salt and pepper. Put one tablespoonful of butter in an omelet pan and cook. Surround with the sauce.