Skip to content

An Egg and Tomato Omelette

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Beat the yolks of three eggs until light, then add three tablespoonfuls of water.
  2. Beat the whites of the eggs separately.
  3. Turn the stiffly-beaten whites of the eggs into the bowl containing the yolks of eggs and water.
  4. Stir lightly together and add a pinch of salt.
  5. Turn all into a small fry-pan containing a generous tablespoonful of butter and cook on top of stove until the eggs are set, then place the pan containing omelette in a hot oven and finish cooking.
  6. When cooked, turn out on a hot platter and spread over the top the following, which was prepared while the omelette was cooking.
  7. In a small fry-pan place a tablespoonful of finely-chopped bacon.
  8. When fried brown add half a small tomato, finely chopped, 1/4 of an onion, chopped fine, and a little chopped green pepper.
  9. Cook all together for a short time and season with salt and pepper.
  10. After spreading the mixture on the omelette, fold over and serve on a hot platter.
  11. This recipe had been given Frau Schmidt years before by a friend and she used no other for making omelette.
  12. Always make small omelettes.
  13. They are more satisfactory.
  14. Use a small pan no larger than a small tea plate, and, if wished, make two small, rather than one large one.
  15. Always serve immediately.