• Allow 4 eggs for each omelet, spinach, chives, tomatoes, garlic, parsley, lean cooked ham, a few mushrooms, a glass of sherry, tomato sauce, yolks of eggs, butter.

Make 2 omelets—one coloured a bright green by mixing with the omelet mixture a little spinach, previously boiled, then sauté in butter and rubbed through a sieve, and chopped chives. The other omelet is blended in the same way with tomato pulp and skin, sauté in butter, with garlic and a little chopped parsley and rubbed through a sieve, making a red omelet. Fry the chopped ham and mushrooms in a little butter, with chopped parsley, moisten with the sherry and a little stock.

Put the green omelet on a hot dish without folding, over it spread the ham and mushrooms and over this place the red omelet. Serve with a tomato sauce, to which the yolk of an egg and a little butter have been added.