TODAY’S RECIPE
CARROT AND CHEESE OMELET Take 1 small minced onion, 3 tablespoonfuls butter, 1| cups cooked diced carrots, 4 eggs, -} cup milk, cup tasty cheese, shredded, and salt and pepper. Saute onion in 2 tablespoons of the butter until golden brown. Add carrots and cook about three minutes longer. Season with salt and pepper. Separate eggs. Beat yolks until light and yellow, add milk; then fold into whites which have been beaten until stiff, but not dry. Turn into omelet pan, in which remaining butter has been melted. Cook slowly until set. Spread carrot mixture lightly over omelet, sprinkle with cheese, and bake about five minutes in a moderate oven. Remove and turn'halves of omelet together. Serve at once. Enough for four.
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https://paperspast.natlib.govt.nz/newspapers/ST19400615.2.58
Bibliographic details
Southland Times, Issue 24153, 15 June 1940, Page 7
Word Count
123TODAY’S RECIPE Southland Times, Issue 24153, 15 June 1940, Page 7
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