I know these directions to be worthy of note. I have never seen lighter or better omelettes anywhere than in households where these have been the rule for years in the manufacture of this simple and delightful article of food.
Omelette with Ham, Tongue, or Chicken. ✠
Make precisely as above; but when it is done, scatter thickly over the surface some minced ham, tongue, or seasoned chicken, slip your broad knife under one side of the omelette and double in half, enclosing the meat. Then upset the frying-pan upon a hot dish.
Or,
You can stir the minced meat into the omelette after all the ingredients are put together, adding, if you like, some chopped parsley.
Cauliflower Omelette.
Chop some cold cauliflower very fine, and mix in when your omelette is ready to go into the pan. Season highly with cayenne pepper and salt.
Asparagus Omelette. ✠
Is made of the tops only, minced and seasoned, and stirred in as is the cauliflower. Tomato omelette has stewed tomato spread over the surface, and is then doubled in half.