Creole Omelet from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald and skin six fine, ripe tomatoes, and chop them fine. Chop two onions, and mince the garlic very, fine, and add a heaping spoonful of bread crumbs. Fry the onions and garlic with two tablespo...
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Ingredients
- 6 Fine Ripe Tomatoes
- 2 Onions
- A Heaping Spoonful of Bread Crumbs
- 6 Eggs
- 3 Tablespoonfuls of Butter
- 2 Tablespoonfuls of Minced Ham
- ½ Clove of Garlic
- Salt
- Pepper
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