Title: Tomato Omelet
Categories: Eggs
Yield: 1 Servings
| 4 | | Eggs |
| 1/4 | c | Tomato juice |
| 1/8 | ts | Pepper |
| 1/2 | tb | Melted butter |
| 1/2 | | To 1 tsp salt |
Beat egg yolks until thick and lemon colored. Add seasonings. Beat egg
whites until foamy. Add tomato juice. Continue beating until stiff.
Carefully fold into first mixture. Pour into a hot frying pan containing
the butter. Cook over a low fire until well puffed. Place in slow oven
(325 F) and cook until top is firm to the touch. Fold. Serve at once. 4
servings. The Household Searchlight