Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- a dash of cayenne
- two eggs
- ten min- utes
- four eggs
- one large tablespoon of milk to yolks
- two large tomatoes
- one small onion chopped fine
- one small green pepper chopped
- pepper
- salt
- cayenne
Directions
Drain the juice or oil from a can of salmon and empty the contents into a dish. Beat two eggs and mix into the salmon. Fry in butter over a slow tire for ten min- utes. Turn one-half the salmon over the other half and remove carefully from the frying pan and place on a plat- ter. The omelet should now have the shape of a fish. Garnish with parsley or lettuce leaves.
Mrs. T. H. Beckwith.
OMELET. SPANISH.
Four eggs, beat yolks and whites separately, add one large tablespoon of milk to yolks, pepper and salt to taste, fold in beaten whites.
Spanish Filling for Above. — Before making omelet, cook for one-half hour two large tomatoes, one small onion chopped fine, one small green pepper chopped, salt, pepper and sugar to taste and a dash of cayenne. A small amount of canned peas or mushrooms may be added. Serve immediately.
Mrs. Cuthbert Corlett.