grated cheese
2 Tb. bread crumbs
4 Tb. milk
4 eggs
1/2 tsp. salt
1/8 tsp. pepper
3 Tb. butter
Mix the grated cheese with the bread crumbs, milk, egg yolks, salt, and
pepper. Beat the egg whites until they are stiff and fold them into the
other ingredients. To cook the omelet, proceed according to the
directions given for making puff omelet in Art. 59.
61. TOMATO OMELET.--The addition of tomatoes to an omelet makes an
attractive dish as far as color is concerned, and, at the same time, it
gives variety by improving the flavor. Such an omelet is also less
concentrated than a plain omelet, for the tomatoes provide bulk and
additional water is added. While in a way these lower the food value of
the dish, the loss is more than made up by the qualities that are added.
TOMATO OMELET
(Sufficient to Serve Six)
6 eggs
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
3 Tb. fat
2 medium-sized ripe tomatoes
Beat the eggs, and to them add the milk, salt, and pepper. Heat the fat
in a pan large enough to make the egg mixture 1/2 inch deep when poured
into it. Cook slowly until it is well done. Peel and cut the tomatoes
into slices 1/3 inch thick. Place the sliced tomatoes on 1/2 of the
omelet, sprinkle them with salt and pepper, score the omelet through the
center, and fold the other half over the tomatoes. Then slide the omelet
on a hot platter, garnish with lettuce or parsley, and serve at once.
62. VARIETY IN OMELETS.--From the recipes given for omelets, it will be
noted that this dish may be made plain or may be varied by adding
ingredients that provide flavoring or increase the nutritive value.
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