Puffy Omelet With Left Overs Recipe ingredients

To prepare this Puffy Omelet With Left Overs Recipe, first one-fourth a cup -- or even less -- of cold, cooked peas, string beans, asparagus tips, mushrooms, chicken, ham, fish, oysters, lobster, etc., stirred into cream, tomato, or Bechamel sauce, are all admissible for adding flavor and juiciness, as well as bulk, to a puffy omelet.

COOKING A PUFFY OMELET ON THE GAS RANGE

On account of the air beaten into the eggs, a puffy omelet presents a braver appearance than does the French omelet, made of the same number of eggs; also the "knack" of making it successfully is easily acquired. But if the oven be not heated for some other purpose, it seems wasteful to heat the oven. To obviate heating the oven, manage in this way: Two stove "lids" are required. When the omelet is set, place the lid over the pan, which should not be too shallow, letting it rest on the edge of the pan, then set the other lid over the fire with the omelet upon it. Do not have the upper "lid" too hot.