The Myrtle Reed Cook Book

by Myrtle Reed

CHICKEN OMELET

One cupful of cold cooked chicken, shredded or minced. Spread on half of the omelet, and fold.

CAULIFLOWER OMELET

One cupful of cold cooked cauliflower, with its sauce. Cut fine, spread on half the omelet, and fold.

ANCHOVY OMELET

Add a teaspoonful of anchovy paste to half a cupful of melted butter. Mix thoroughly, spread on half the omelet, and fold.

POTATO OMELET

One cupful of cooked potatoes, creamed or fried, cut in dice. Spread on half the omelet, sprinkle with salt, pepper, and minced parsley, and fold.

Almost any left-over can be advantageously used in an omelet. Fish, especially salt fish, meats, and vegetables, in quantities of half a cupful or more, preserved and fresh fruits, cereals—everything but soups, salads, and puddings. Roughly speaking, any omelet mixture can be added to the eggs before cooking, but as a general rule, it is better to spread it on half of the omelet and fold the other half over it, as otherwise the omelet is more likely to be heavy.