Name: Vegetable Omelet
Cuisine: American
Ingredients: 1 little milk; 1 nice hot frying pan; 1 spoonful of butter; 1 little butter; 10 and seasoned eggs poured over

Original Recipe

Make a purée by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or turnips. Prepare some eggs by beating them very light. Pour them into a nice hot frying pan, containing a spoonful of butter; spread the purée upon the upper side; and when perfectly hot, turn or fold the omelet together and serve. Or cold vegetables may be merely chopped small, then tossed in a little butter, and some beaten and seasoned eggs poured over.

1 little milk
1 nice hot frying pan
1 spoonful of butter
1 little butter
10 and seasoned eggs poured over

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1

Make a purée by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning.
2

The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or turnips.
3

Prepare some eggs by beating them very light.
4

Pour them into a nice hot frying pan, containing a spoonful of butter; spread the purée upon the upper side; and when perfectly hot, turn or fold the omelet together and serve.
5

Or cold vegetables may be merely chopped small, then tossed in a little butter, and some beaten and seasoned eggs poured over.

Original Recipe

Ingredients

Instructions