3 tablespoons chopped canned pimiento
1 tablespoon butter
2 tablespoons chopped parsley
Beat egg yolks until thick; add salt, pepper, milk, cheese and pimiento. Fold in stiffly beaten egg whites. Place butter in skillet, heat well and add omelet. Cook slowly until firm and browned on bottom. Bake in moderate oven (350° F.) 10 to 15 minutes or until browned on top. Crease, fold, slip onto hot platter and garnish with parsley. Serves 6.
Cottage Creamed Eggs
3 tablespoons butter
3 tablespoons flour
Salt and pepper to taste
1 cup milk
½ teaspoon minced pimiento