Bread Omelet.
A dish that leans on stale bread and cold milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 ounces of stale bread (one large slice)
- 1 gill of boiling water
- 1 gill of cold milk
- 1 level teaspoonful of salt
- 2 eggs
- 1 tablespoonful of butter
Make it lactose-friendly
- 1 gill of cold milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Have the bread free from crust. Pour the boiling water over it. When soft, add the salt and milk, and break up with a spoon. Beat the yolks and whites of the eggs separately, and stir into the bread mixture. Put the butter in a frying-pan of good size, and set on the fire. When hot, turn in the omelet, and cook until it begins to set; drawing it back a little, as you would a plain omelet. Fold, and brown slightly. Turn out on a hot dish, and serve at once.
Nutrition (estimated, per serving)
| Calories | 536 |
|---|---|
| Protein | 25.6 g |
| Fat | 28.1 g |
| Carbs | 44.4 g |
| Fiber | 1.3 g |
| Sodium | 2702 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States