French Omelet

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

  • About


  • 3 eggs
  • spk. pepper
  • ½ teaspoon salt
  • 3


Beat the yolks of the eggs until thick; add salt, pepper and water. Fold in the whites of the eggs beaten stiff. Cook in a hot buttered omelet pan until it sets and is brown underneath. Finish cooking on the top grate of the oven. Chopped parsley, cheese, fruit jelly or meat may be placed in the center. Fold and turn upon a heated platter.