Name: Tomato Omelet. No. 2
Cuisine: American
Ingredients: 1 stewpan six peeled tomatoes; 1 tablespoonful of cold water; 1 little pepper and salt; 6 eggs; 1 way

Original Recipe

Cut in slices and place in a stewpan six peeled tomatoes; add a tablespoonful of cold water, a little pepper and salt. When they begin to simmer, break in six eggs, stir well, stirring one way, until the eggs are cooked, but not too hard. Serve warm.

1 stewpan six peeled tomatoes
1 tablespoonful of cold water
1 little pepper and salt
6 eggs
1 way

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Stewpan

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1

Cut in slices and place in a stewpan six peeled tomatoes; add a tablespoonful of cold water, a little pepper and salt.
2

When they begin to simmer, break in six eggs, stir well, stirring one way, until the eggs are cooked, but not too hard.
3

Serve warm.

Tomato Omelet. No. 2

Original Recipe

Ingredients

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