"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Foamy Omelet Recipe

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This recipe for Foamy Omelet, by , is from The Hampton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorna Hampton

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs per person plus 1 T milk per egg
Salt and pepper to taste
Chopped chives or green onion (optional)
grated cheese (optional)

Directions:
Directions:
Heat oven to 350 F. Separate eggs. With whites in a large bowl, beat until stiff but not dry.
Beat yolks with 1 T milk per egg to yellow foamy constancy. Add seasoning and chives if using.
Melt butter (1/2 tsp per egg) in an omelet pan or skillet of adequate size. Roll to cover bottom and sides of pan.
Fold beaten egg whites into the beaten yolks. Pour into the hot pan - spread evenly. Cook over low heat until set. Sprinkle with cheese if using. Put in the oven until omelet puffs up and becomes dry on the top. Remove from oven, transfer to a heated serving plate, and fold in half.

Personal Notes:
Personal Notes:
I first made this in Home Ec class in high school. Made it at home for the family, and my mom then made it over the years. Serve with fried green or red tomatoes, sauteed mushrooms, bacon or sausage.

 

 

 

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