Protose Omelet
Protose, ½ a thin slice.
Eggs, 2.
Minced parsley.
Cooking oil.
Mince the protose fine, break two eggs, separating the whites, beat the yolks a little, and stir the minced protose into them. Beat the whites into a froth, not stiff, and stir into the protose; add a little minced parsley; put a little oil into the omelet pan, and when hot pour in the mixture. Cook a few minutes. Insert a knife between the omelet and pan, and with a sudden turn of the hand fold the omelet in two. Finish cooking in hot oven two or three seconds. Serve hot.