Rice Omelet
Warm I cupful of boiled rice with I tablespoonful of butter in I cupful of milk. Add 3 well-beaten eggs and a pinch of salt, pour into hot buttered frying-pan and let brown; when set, fold and serve.
Eggs, Creole Style To prepare eggs in Creole style put I tablespoonful of olive oil in a frying-pan with I teaspoonful of finely chopped onion and place over the fire. When the onion begins to color add I tablespoonful of finely chopped green pepper and 3 tablespoonfuls of the firm pulp of tomato.
Simmer all together until quite thick, add 2 tablespoonfuls of boiled rice, a dash of paprika and 14 of a teaspoonful of salt. Cover the bottom of a shallow baking dish with this mixture and carefully break 6 eggs over it. Pour over them a tablespoonful of melted butter, dust with salt and pepper and bake in a moderate oven until the whites are set. 1