Ham Omelet
Make the same as plain omelet, adding one half cup of minced ham after the omelet is in the pan. When folded over and served the ham will be completely concealed.
SAVORY OMELET No. 1 6 eggs 2 teaspoons chopped parsley 2 teaspoons chopped onion Salt and red pepper 2 tablespoons grated cheese Beat the yolks of the eggs thoroughly with the seasonings; beat the whites to a stiff froth and fold them into the yolks. Pour into a buttered pudding dish; sprinkle with grated cheese; bake for about fifteen minutes and serve at once. 6 eggs SAVORY OMELET No. 2 1/2 teaspoon salt T 1/2 saltspoon pepper 2 tablespoons gravy 1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon chopped onion 1 tablespoon lemon juice Break the eggs into a bowl; add the salt and pepper and gravy and beat well. Put the butter in the pan and when hot pour in the egg mixture. Add the parsley and onion; cook until a light brown; fold over and serve, pouring on the lemon juice after the omelet is on the platter. Garnish with parsley or slices of lemon.