Euell Gibbons’s Periwinkle Omelet

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup periwinkle meats
  • ¼ cup butter
  • 8 eggs
  • 1 can (6 ounces) tomato paste
  • ½ cup water
  • 1 teaspoon celery salt
  • Dried marjoram
  • 3 tablespoons finely chopped chives
  • 1 garlic clove, finely minced Paprika
  • 4 parsley sprigs


  1. Cook the periwinkles in two tablespoons of the butter until lightly browned.

  2. Beat the eggs with the tomato paste, water, celery salt, marjoram to taste, chives and garlic. Fold in the periwinkles.

  3. Melt the remaining butter in a large omelet pan or skillet. As soon as it sizzles, pour in the omelet mixture. Cook it slowly until the top is set and the bottom delicately browned.

  4. Roll out the omelet onto a serving dish. Garnish with paprika and parsley and serve hot.

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