Tomato Omelet

Ingredients

• 1 quart of fine, ripe tomatoes
• 2 cups water
• 2 yellow onions
• salt to taste
• cayenne pepper to taste
• 1 large spoonful of breadcrumbs
• 5 eggs
• 1 tbsp butter

Directions

1. Place quart of tomatoes into medium-size pot
2. Bring two cups of water to a boil with tomatoes to remove skin
3. After boiling, chop tomatoes finely
4. Place tomatoes in saucepan with two onions chopped extra fine; cover with lid
5. Let tomatoes and onions simmer slowly for one hour
6. Add salt and cayenne pepper to taste
7. Add in a large spoonful of bread crumbs then cover again
8. Beat 5 eggs to a stiff froth [mass of small bubbles]
9. Have a pan ready and hot; add butter to grease
10. Stir eggs into tomatoes then mix everything together
11. Pour mixture into pan and let it brown on one side
12. Fold over halfway through
13. Serve on a hot dish

Source — Creole Cookery Book.
Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018