Grated cheese added to an omelet gives it a delightful flavor. Since such an omelet is a high-protein dish, it should never be served in the same meal in which meat, fish, or other protein foods are served, but should be used as the main dish of a luncheon or a light supper.
(Sufficient to Serve Four)
- 4 eggs
- 4 Tb. hot water
- 1/2 tsp. salt
- 2 Tb. bread crumbs
- 1 c. grated cheese
- 1 Tb. butter
Beat the egg yolks thoroughly and add to them the hot water, salt, crumbs, and cheese. Beat the egg whites until stiff, but not dry, and fold them carefully into the yolk mixture. Heat the butter in an omelet pan. Pour in the mixture, brown very slowly over the heat, and then place in the oven to cook the top. Serve at once.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)