ForkwisePea and Asparagus Folded Omelet
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 eggs
- 4 tbsp hot water
- ¼ tsp salt
- Pinch of pepper
- 1 tbsp butter
- ½ cup cooked peas
- ½ cup cooked asparagus tips
Method
- Beat the eggs lightly with the water, salt and pepper.
- Melt the butter in an omelet pan, pour in the eggs and cook, lifting the edges so uncooked egg runs underneath.
- When almost set, scatter the peas and asparagus over one half.
- Fold the omelet over and slide it onto a warm plate.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Omelet with Meat or Vegetables”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.