Plain omelet^

Yield: 1 servings

Measure Ingredient
4 Eggs
4 tablespoons Water
¼ teaspoon Salt
2 tablespoons Butter

Beat eggs lightly, add salt, pepper and water and mix well. Melt butter in an omelet pan and allow it to become quite hot without browning. Pour in the eggs and stir gently until they begin to set.

Now push the omelet down to one side of the pan that it may be thick and puffy, tilting the pan to keep it at one side. Cook until just set in the center and golden brown on the side next to the pan. Turn onto a dish, brown side up and serve plain or with tomato or other sauce.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 05-15-95

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