Creole Omelet

Omelette a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Ripe Tomatoes
  • 2 Onions
  • A Heaping Spoonful of Bread Crumbs
  • 6 Eggs
  • 3 Tablespoonfuls of Butter
  • 2 Tablespoonfuls of Minced Ham
  • ½ Clove of Garlic
  • Salt and Pepper to Taste


Scald and skin six fine, ripe tomatoes, and chop them fine. Chop two onions, and mince the garlic very, fine, and add a heaping spoonful of bread crumbs. Fry the onions and garlic with two tablespoonfuls of butter in a saucepan till quite brown. Then add the tomatoes, and salt, pepper and Cayenne to taste, and let all stew for an hour, at least. Prepare the Eggs as for Plain Omelet, and when the tomatoes are quite done have ready a heated frying pan and a tablespoonful of butter. Pour the Eggs into the pan. As they become set pour in the center the tomatoes, and fold the Omelet over, and cook for two minutes longer. Roll gently into a dish, and serve hot.