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4 to 6
By Craig Claiborne
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 top is set and the bottom delicately browned.
Roll out the omelet onto a serving dish. Garnish with paprika and parsley and serve hot.
© 1966 Craig Claiborne estate. All rights reserved.