Rich Omelet

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • tablespoons flour.
  • ¾ teaspoon salt.
  • 1 cup milk.
  • 3 eggs.
  • 3 tablespoons butter.


Mix salt and flour, add gradually milk. Beat eggs until thick and lemon colored, then add to first mixture. Heat frying-pan and put in two-thirds of the butter; when butter is melted, pour in mixture. As it cooks, lift with a griddle cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.