tomato omelet

1 Servings
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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