Creole Omelet

Omelette a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Ripe Tomatoes
  • 2 Onions
  • A Heaping Spoonful of Bread Crumbs


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