The National Cook Book, 9th ed.

by Hannah Mary Peterson

TOMATO OMELETTE.

522. Six eggs,
A wine-glass of flour,
Four ripe tomatoes,
Pepper and salt to the taste,
Milk sufficient to mix the flour smoothly.

Beat the eggs very light, stir in the mixed milk and flour, peel and chop the tomatoes and add with the pepper and salt. Have a pan with some hot butter, pour in the mixture and fry it. When done it may be lapped half over or not, according to the fancy. Do not turn it.