General Rules For Omelets

The pan for an omelet should be very clean and smooth. Allow one tablespoonful of water or milk to each egg used. For creamy omelets, beat the eggs slightly; for beaten omelets, beat the yolks and whites separately until very light. Chopped meat, chicken, vegetables, cheese, etc., may be spread over an omelet just before folding.

Creamy Omelet

4 eggs

4 tb. milk or water

1/2 ts. salt

1/2 ssp. pepper

Beat eggs slightly, add other ingredients, mix well, and pour into a hot, buttered omelet pan. Lift gently with a fork as it begins to cook, letting the uncooked egg run under. When of a creamy consistency, roll and turn out.

Ham Omelet

Make the same as creamy omelet, and as soon as it begins to thicken, spread with 3 tb. finely minced ham. Roll and serve. Veal and chicken may be used the same way.

Beaten Omelet

Beat yolks of two eggs till lemon-colored and thick, add 2 tb. milk, 1 ssp. salt, 1/2 ssp. pepper, fold in the beaten whites. Pour immediately into hot, buttered omelet pan, let brown on one side slightly, set in the oven to dry on top a little, fold, and turn on to hot platter.

Potato Omelet

Chop 2 boiled potatoes fine, brown in 1 tb. hot butter, sprinkle with salt, pepper, and chopped parsley. Keep warm while you make a creamy omelet. When the omelet is partly set, spread potatoes over it, roll, and serve.

Spanish Omelet

3 tb. chopped bacon

1 tb. chopped onions

2 tb. chopped green pepper

5 button mushrooms, chopped 1 c. tomatoes

Fry bacon, add onion and pepper, and cook till light brown. Add tomatoes and cook till of consistency of white sauce. Add mushrooms and salt to taste.

Make a creamy omelet and just before folding spread with this mixture, or pour around a beaten omelet after it is on the platter.