Catholic Recipe: Herb Omelet II
Herbs in this omelet make this extra tasty. Serve for breakfast or dinner.
Soak crumbs in milk. Beat egg yolks lightly; combine with crumb mixture. Add butter or margarine, seasonings, and herbs. Beat egg whites stiff; fold into yolk mixture. Spoon into skillet or omelet pan in which the oil has been heated. (Be sure sides of pan are well coated.) Cook over low heat until golden brown on bottom. Place in 350° oven for 5 minutes to set. Crease in middle; fold over. Serve at once with tomato sauce. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965