Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | -From the Kitchen of |
\N \N | Lawrence & Cindy Kellie |
1 \N | Onion; finely chopped |
2 tablespoons | Parsley; finely chopped |
4 tablespoons | Vegetable oil |
1 cup | Tomato; fresh or canned |
1 tablespoon | Flour |
6 \N | Egg; lightly beaten |
\N \N | Seasonings to taste: salt, season salt George Washington Broth |
Suate ontions in oil. Add tomatoes (chopped or mashed) and stir in flour to make a thick paste. Turn down heat before adding eggs, parsley and seasonings. Cook like scrambling eggs, stirring constantly. Remove from heat when set. Cool and add mayonnaise to make a soft spread.
The Sandwich Cookbook