Dressed Omelets
A nice variety can be given omelets by filling supplied just before folding.
Tomato Dressing
Five tomatoes stewed down, and seasoned with salt, pepper and butter. Spread on omelet just before folding.
Omelet, With French Peas
Heat and drain one can of peas, season with salt, pepper and butter. Cover the platter and serve omelet on peas.
Mushroom Filling
If fresh mushrooms are used, select the small variety; peel and slice them, stew until tender in butter; season to taste and spread on omelet before folding.
Foamy Omelet (Sweet)
Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar. Whip the whites to a stiff froth, and add one half to the mixture; have frying pan moderately hot, melt one teaspoonful of butter in pan; be careful not to brown, and pour in the mixture. Cook carefully, lifting pan from fire frequently so it will not scorch on the bottom; when nearly set, pour over the rest of whites of eggs, and sprinkle with powdered sugar, then set in oven until whites of eggs set; have ready a hot platter, slip omelet on to platter, lay spoonfuls of jelly on omelet and double quickly. Serve at once. This omelet without sweetening is very nice with savory dressing, such as minced herbs heated in butter.