tomato omelet
- Categories
- Eggs
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Eggs |
| ¼ cup | Tomato juice |
| ⅛ teaspoon | Pepper |
| ½ tablespoon | Melted butter |
| ½ each | To 1 tsp salt |
Beat egg yolks until thick and lemon colored. Add seasonings. Beat egg whites until foamy. Add tomato juice. Continue beating until stiff. Carefully fold into first mixture. Pour into a hot frying pan containing the butter. Cook over a low fire until well puffed. Place in slow oven (325 F) and cook until top is firm to the touch. Fold.
Serve at once. 4 servings. The Household Searchlight
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