Baked Creamy Omelets

2 slices bread 1 cup milk 6 eggs

Salt and pepper Chopped onion

Crumble the bread and allow it to soak in the milk while the eggs are being prepared. Beat the eggs until light, add seasonings and then the bread and milk mixture. Bake quickly (360° F.) in a well-greased shallow pan and when done roll as you would a jelly-roll.

Little Omelets

6 eggs

1/2 teaspoon salt

1/4 teaspoon pepper 1 cup milk

The following is an excellent method of making an omelet when different members of the family come irregularly to breakfast, as the mixture, will be perfectly satisfactory after it has stood for some time, provided it is again beaten thoroughly just before cooking.

Beat the eggs until light and foamy, then add the other ingredients. Fry a small amount at a time on a hot frying-pan or pancake-griddle that has been well greased. When done, roll each omelet quickly, like a French pancake, and serve.

Spanish Omelet

1 medium-sized tomato

1 small green pepper 1/2 onion

2 sprigs parsley 1 stalk celery

Olives Mushrooms Salt and pepper 4 eggs

Peel the tomato, add the pepper, onion, parsley, celery, olives, mushrooms, and chop all together in a chopping-bowl. Place the mixture in a saucepan, add seasonings and stew for two or three minutes. Beat the eggs, put them in the omelet-pan and, as soon as they begin to cook, add the chopped vegetables. Finish as for plain omelet.

Tomato Omelet

3 tomatoes

2 tablespoons fat

4 to 6 eggs Seasoning

Peel tomatoes, remove the seeds and cut into dice. Saute in the fat until tender. Make the omelet in the usual way, first stirring the tomato into the beaten egg.

Cuban Eggs

6 eggs

1/4 cup sausage meat

1 teaspoon chopped onion

1/2 teaspoon salt Pepper

Cook the meat and onion together for five minutes. Beat the eggs until light, add the seasonings, and pour into the pan with the meat. Cook slowly, stirring constantly, until the eggs are thick and creamy. Serve with buttered toast or poured over slices of toast.

Eggs A La Caracas

1 tablespoon fat

1/4 pound dried beef

1 tablespoon grated cheese

1 cup tomatoes

Salt and pepper 4 eggs Onion-juice

Melt the fat in a frying-pan and, when hot, add the dried beef and cheese. Toss lightly until the beef is slightly frizzled, add the tomatoes, the seasonings, and the eggs beaten until light. Stir and cook gently until of a creamy consistency.

Eggs A La Suisse

6 eggs

2 tablespoons butter or other fat 1/2 to 1 cup grated cheese

1 cup cream

Salt

Cayenne

Spread the bottom of a baking-dish with fat. Sprinkle a layer of grated cheese over it and break the eggs on the cheese, being careful not to break the yolks. Pour a little cream over the eggs, then more grated cheese. Season with salt and cayenne, and bake in a slow oven (250°-350° F.) until the eggs are set, but not hard. Serve in the baking-dish.