Name: Euell Gibbons’s Periwinkle Omelet
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: 3 tablespoons finely chopped chives; 1 garlic clove, finely minced Paprika; 4 parsley sprigs; ½ cup water; 1 teaspoon celery salt; 1 can (6 ounces) tomato paste; 8 eggs; 1 cup periwinkle meats; ¼ cup butter; Dried marjoram

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup periwinkle meats
¼ cup butter
8

Method

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

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Euell Gibbons’s Periwinkle Omelet

Ingredients

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