A Meal-in-One Omelet
Fry 1/2 dozen bacon slices crisp and keep hot while frying a cup
of diced, boiled potatoes in the bacon fat, to equal crispness.
Meanwhile make your omelet mixture of 3 eggs, beaten, and 1-1/2
tablespoons of shredded Emmentaler (or domestic Swiss) with 1
tablespoon of chopped chives and salt and pepper to taste.
Tomato and
Make plain omelet, cover with thin rounds of fresh tomato and
dust well with any grated cheese you like. Put under broiler
until cheese melts to a golden brown.
Omelet with Cheese Sauce
Make a plain French, fluffy or puffy omelet and when finished,
cover with a hot, seasoned, reinforced white sauce in which 1/4
pound of shredded cheese has been melted, and mixed well with 1/2
cup cooked, diced celery and 1 tablespoon of pimiento, minced.
The French use grated Gruyere for this with all sorts of sauces, such
as the _Savoyar de Savoie_, with potatoes, chervil, tarragon and
cream.
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