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Omelete Creole

This recipe is rated : 1

Recipe Ingredients

2/3 cup water
2/3 cup instant nonfat dry milk
6 eggs, separated
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
2 Tbsp butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup sliced fresh or canned mushrooms
2 medium tomatoes, peeled and chopped
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp basil

Cooking Procedures

Beat water and nonfat dry milk until thick. Add egg yolks, salt and pepper and blend until smooth. Beat whites until stiff but not dry. Fold into first mixture. Melt butter in 12-inch skillet. Add egg mixture. Cover and keep skillet over medium heat for 20 to 25 minutes. Place in broiler to brown top of omelet. While omelet is cooking prepare sauce. Melt butter in saucepan. Saute onion, pepper and mushrooms. Cook until tender. Add tomatoes and seasonings. Cook until tomatoes are tender. Fold omelet onto hot platter. Creole sauce may be placed in fold or on top. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

gar. 6 tblsp. level, rice flour. 2 rounded tsp. baking powder. Y tsp. salt. 1 tsp. vanilla. Mix all ingredients except whites of eggs. Beat whites of eggs stiff and fold in last. Spread in thin layers on greased pans. Bake in a moderate oven. Cut in squares or finger lengths. This recipe fills two pans eight inches square. 133 COOKIES CONSERVATION RECIPES RICE FLOUR WALNUT COOKIES 1 cup rice flour. 1 cup broken nut meats. l/2 tsp. salt. 2 eggs. 1/4 tsp. baking powder. 1 tsp. va

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