Supper Omelet
Supper Omelet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023, as written and this is an excellent plain omelet as written and is a great starting point if you need a large omelet. The recommended sauce is excellent on this.
Ingredients
- 6 eggs
- ⅓ cup milk
- ¼ teaspoon salt
- dash black pepper
- 1 tablespoon butter
- 1 recipe Chicken Sauce, Link in Notes
Instructions
- In a mixing bowl, add the eggs and lightly beat. Mix in the milk, salt, and pepper as desired.Prepare the Chicken Sauce as well.
- Melt the butter in a large non stick pan. Pour in egg mixture and cook slowly. Lift edges and let uncooked egg to run underneath.
- When the egg is set but shinny on top, loosen edge, and fold in half. Cook for another 1-2 minutes.
- Cut omelet in half and add each to a plate, serve topped with Chicken Sauce. Enjoy.
Notes
Low cost per serving.
Additional Recipe: Chicken Sauce.
Leave a Reply