OMELET WITH FINE HERBS
Chop up a dessertspoonful of parsley, and add a good pinch of powdered savory herbs, add these with pepper and salt to the six beaten-up eggs in a basin. Beat up the eggs, either slightly or very thoroughly, according to whether you use two ounces of butter or four. Proceed in every respect, in making the omelet, as directed for plain omelet above.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
