Other Omelets

A great many dishes can be made from the simple, plain omelet, not only for breakfast uses but also for desserts at dinner. Most of the additions are made to the omelet just before it is folded and while the top is moist and readily receives the different ingredients

Oyster Omelet

Heat eighteen oysters in their own liquor, skim them carefully, and stir in with them a table-spoonful of butter rubbed to a cream with a table-spoonful of flour. Season with salt and pepper, boil up once, and spread the oysters on the omelet before folding.

Tomato Omelet

Boil two medium-sized tomatoes a few minutes, season with salt and pepper, and place them on the omelet just before it is folded. When served the tomato should be entirely enveloped.

Green Pea Omelet

This is managed the same as tomato omelet, a few spoonfuls of cooked green peas being placed in the center. Serve the omelet with a row of peas around it.

Omelet With Vegetables

Many vegetables beside the two above mentioned are used in making omelets. Asparagus and cauliflower are often used. The vegetable should first be cooked until perfectly well done and laid rather dry in the omelet before folding. . Arrange a border of the vegetable used around the omelet for serving.

Ham Omelet

Scatter over the center of the omelet a few spoonfuls of finely chopped ham.

Cheese, parsley and chicken are used in the same way.

Sweet Omelet (For Dessert)

Add a little sugar to the eggs, using no pepper and but half the quantity of salt. Make the plain omelet, and when ready to fold, put two or three table-spoonfuls of any kind of preserves, marmalade or jelly upon the top. After the omelet is laid on the serving-dish, sprinkle sugar over it.

Orange Omelet

One orange (rind).

Three eggs.

Three table-spoonfuls of orange juice.

Three tea-spoonfuls of powdered sugar.

Grate the rind from the orange. Beat the yolks of the eggs thoroughly, and add the sugar, rind and juice. Beat the whites stiff, stir them into the yolks, and when both are well mixed, cook like a plain omelet. Fold the omelet, lay it on the serving-dish, sprinkle it thickly with powdered sugar and score it in diagonal lines with a clean red-hot poker. The burnt sugar gives the omelet a delicious flavor.

To vary the recipe cut the orange into sections, remove the seeds and tough inner skin cut each section into pieces, and mix these with the yolks before cooking; or cut the orange into small pieces, spread part of it over the omelet before folding, and sprinkle the remainder over the sugared top. By any of these methods a convenient dessert for an emergency may be prepared in ten minutes.

Omelet With Rum

This is a most delicious omelet. Add a little sugar to the eggs instead of the pepper, and use a little less salt than in the plain omelet. When the omelet is ready to serve, sprinkle a table-spoonful of sugar over the top, and pour over it four or five table-spoonfuls of rum. Set fire to the rum and send blazing to table.