Dublin Core

Title

Classic Omelet

Subject

eggs

water

salt

Tabasco

butter

cheddar cheese

bacon bits

Description

Card 1 Front of recipe RCA0009-20260629-0045

Classic Omlet

3 eggs 4 drops Tabasco
1 T. Water 1T. lightly salted butter
1/8t salt

Heat 8½" omlet pan on low heat. Beat eggs, water, salt,
tabasco together with whisk or rotary beater until mixture
begins to froth slightly. Turn heat up to medium under
pan & add 1T butter, spreading over bottom & sides
of pan as it melts. Pour in eggs and scramble
with flat side of fork until creamy & light. Spread
eggs up to rim of pan and allow to set. Fold
omlet with rubber spatula, tilt pan & slide
onto platter. Serve at once.
CAN ADD: 1/2c grated cheddar cheese or bacon bits at scrambling
stage.

Card 1 Back: blank

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# Classic Omelet

## Ingredients

- 3 eggs
- 1 Tbsp water
- 1/8 tsp salt
- 4 drops Tabasco
- 1 Tbsp lightly salted butter

## Instructions

1. Heat an 8 1/2" omelet pan on low heat.
2. Beat eggs, water, salt, and Tabasco together with a whisk or rotary beater until the mixture begins to froth slightly.
3. Turn heat up to medium under pan and add 1 Tbsp butter, spreading over bottom and sides of pan as it melts.
4. Pour in eggs and scramble with the flat side of a fork until creamy and light.
5. Spread eggs up to rim of pan and allow to set.
6. Fold omelet with rubber spatula, tilt pan, and slide onto platter.
7. Serve at once.

- **Can Add:** The card specifies an optional addition of 1/2 cup grated cheddar cheese or bacon bits, to be added at the scrambling stage (Step 4).

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0009-20260629-0045

Coverage

Washington, US Wisconsin, US