A BREAKFAST DISH
. TOMATO OMELETTE. Fry tomatoes in a little butter, allowing 1 tomato to each person. Beat the eggs a little (2 to each person), add salt, pepper, and a little chopped parsley, and 2 tablespoons milk. Melt 1 teaspoon butter in an' omelette pan, allow it to get smoking hot, but not burning, pour in mixture, stir well with wooden spoon, and when on the point of setting, add tomatoes; get the mixture on the side of pan, cushion shape, brown underneath, then carefully fold over and brown the other side. The omelette should be jpn the underdone side and cooked as quickly as possible. Serve with crisp bacon.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400703.2.95.5
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Wairarapa Times-Age, 3 July 1940, Page 8
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111A BREAKFAST DISH Wairarapa Times-Age, 3 July 1940, Page 8
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