Tomato Omelet

Ingredients

• 1 quart of ripe tomatoes
• 2 onions
• 1 teaspoon of salt
• 1 teaspoon of cayenne pepper
• 1 tablespoon of bread crumbs
• 5 eggs
• 2 tablespoons of butter

Directions

1. Pour boiling water over tomatoes to remove skin.
2. Chop tomatoes and onions finely, then put them into a saucepan.
3. Cover and let simmer for an hour.
4. Add salt, cayenne pepper, and bread crumbs.
5. Beat eggs into a stiff froth, then stir into the tomatoes and onions.
6. Pour into a heated pan greased with butter.
7. Heat until brown on one side then fold over.
8. Serve on a hot dish.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019