Period For "Breakfast Month"-German Omelette

[Albert Sailhorst]

GERMAN OMELETTE
"Housekeeping In Old Virginia", By Marion Cabell Tyree, 1877

3 eggs (yolks and whites beaten separately).

Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then
add it to the yolks (well beaten) together with a little salt. Pour
this mixture into a moderately hot pan, greased with butter. When this
is nearly done (which will be in about five minutes), add the whites,
stiffly frothed and slightly salted, spreading them over the whole
surface. Run a knife carefully around the edges, and turn into a
heated dish when done. It is an improvement to mix one-third of the
frothed whites with the yolks before pouring into the pan.

 

[donna]

There is nothing like a good omelette. They also good for lunch.