Hasty Omelet

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A delicious way to use bread crumbs


  • 3 eggs, slightly beaten
  • 2 c. milk
  • 1 tsp. salt


  • Blend together eggs, milk, salt and pepper. Stir in bread crumbs lightly. Turn into greased heavy skillet.
  • Cover tightly. Cook slowly over low heat until set and lightly browned.
  • Cut in serving-size pieces, turn and brown on other side. Serve immediately, plain or, if you like, with tomato or cheese sauce.