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.
(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.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)