Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
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 cup of milk
- one tablespoonful of butter
- three tablespoonfuls of butter in a frying-pan
- twelve oysters
- six eggs
Directions
Twelve oysters, if large, double the number, if small ; six eggs, one cup of milk, one tablespoonful of butter, chopped parsley, salt and pep- per. Chop the oysters very fine ; beat the yolks and whites of the eggs separately, as for nice cake, the whites until it stands in a heap. Put three tablespoonfuls of butter in a frying-pan, and heat while you are mixing the omelet. Stir the milk into a deep dish, with the yolks and seasoning. Next add the chopped oysters, heating them well as you add gradually. When thoroughly mixed, pour m melted butter, and finally whip in the whites as lightly as possible. Have the butter in the pan very hot, and pour in the mixture. Do not stir it, but when it begins to stiffen slip a broad-bladed knife around the sides, and cau- tiously under the omelet, that the butter may reach every part. As soon as the center is fairly set, and the bottom brown, turn out into a
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hot dish. Lay the dish bottom upward over the frying-pan, which must be turned upside down dexterously. This brings the brown side of the omelet uppermost. This is a delicious breakfast or supper omelet.