[478]. Omelette (plain). Take twelve eggs, beat them up with a fork for a moment only, so as to mix the yolks and the whites well together, adding a little pepper and salt. Put in an omelette-pan or frying-pan two ounces of butter, to which, when melted, add your eggs, stir them with a fork, and, when beginning to thicken, fold in two, and serve immediately.
[479]. Omelette aux Fines Herbes. Prepare as the foregoing, mixing with the eggs, before putting them in the pan, a tablespoonful of chopped parsley.
[480]. Omelette with Cheese. Prepare as for plain omelette ([Art. 478]), adding to the eggs, before putting them in the pan, two ounces of grated American cheese, or equal parts of American and Parmesan cheese.
[481]. Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment with a fork, and seasoned with a little pepper and salt. Finish as for plain omelette ([Art. 478]).
[482]. Omelette with Peas. Beat up twelve eggs with a fork, add a pinch of salt, pepper, and sugar, a gill of boiled green peas, from which you have drained all moisture, and finish as for plain omelette ([Art. 478]).
[483]. Omelette with Asparagus Tops. Cut off the green ends, about an inch in length, of a bunch of asparagus, boil them in a quart of water, with a little salt, drain off all moisture from them. Mix them with a dozen beaten eggs, and finish as for plain omelette ([Art. 478]).
[484]. Omelette with Sorrel. Clean and wash well two handfuls of sorrel, press out all the moisture, chop it very fine, and put it in a frying-pan on the fire, with two ounces of butter, for about five minutes. Beat up twelve eggs with a little salt and pepper, add them to your sorrel in the pan, and finish as for plain omelette ([Art. 478]).
[485]. Omelette with Tomatoes. Beat up twelve eggs for a moment, with a little pepper and salt, add to them about four ounces of tomatoes—if canned tomatoes, drain off the liquid from them. Put two ounces of butter in an omelette-pan (or frying-pan), add your eggs, and finish as for plain omelette. You may pour a little tomato sauce ([Art. 91]) around your omelette.
[486]. Omelette with Mushrooms. Put half a pint of Spanish sauce ([Art. 80]) and a wineglass of sherry in a saucepan on the fire. Reduce one half, and add half a box of mushrooms cut in quarters. Beat up twelve eggs (for a moment only, so as to mix the whites and yolks) with a little salt, pepper, and nutmeg. Put two ounces of butter in an omelette-pan (or frying-pan), and, when melted, add your eggs. When beginning to thicken, take out the mushrooms with a spoon from your sauce and place them on your omelette, which fold in two, and serve, with your sauce poured around it.