Euell Gibbons’s Periwinkle Omelet

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

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

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 to