1 teaspoon chopped parsley
1 small onion
Beat the whites to rather a stiff froth, add the parsley and onion chopped very fine, and the pepper and salt. Melt butter in the frying pan, pour in the mixture, and stir till just set. Cook until a golden brown.
4 whites of eggs
Pinch of cayenne and salt
1 1/2 ounces grated cheese
Whip the whites slightly, add the cayenne and salt, and stir in the cheese lightly. Melt one ounce of butter in the pan and stir in the omelet until set.
Cheese may be introduced into omelets in several ways. An ordinary omelet may be served with thin cheese sauce made in the following proportions:
1 1/2 tablespoons flour 1/4 cup grated cheese 1 cup milk
This sauce may also be added to omelets in which boiled rice, or some other nutritious material has been included.
Grated cheese may be sprinkled over an ordinary omelet before it is served.
Four whites beaten to a froth, with a pinch of salt and pepper, put in a pan with one ounce of butter, and stir till set. Have some sliced tomatoes cooked in butter. When the omelet is cooked, lay on the tomatoes gently or it will go down; fold over and serve.
Beat four whites, then have a small quantity of very finely chopped, well-cooked vegetables, such as carrots, turnips, onions, celery, etc. - a small quantity of each. Add them to the whites with pepper and salt. Melt one ounce of butter in the frying pan, pour in the omelet, and stir till set, and cook a golden brown.
Beat four whites to a stiff froth, with a dessertspoon of sugar, and pour into a pan, with one ounce of butter melted, and cook till set; then spread a tablespoon of jam, and fold over, and serve.