Almond Omelet, Caramel Sauce
A dish with eggs and few grains salt at the center.
contains eggs
Ingredients
US
Metric
- 3 eggs
- 44 ml caramel sauce
- Few grains salt
- 2 ml vanilla
Steps
- Beat yolks of eggs until thick and lemon-colored, add caramel, salt, and vanilla, and cut and fold in whites of eggs beaten until stiff and dry. Put three-fourths tablespoon butter in a hot omelet pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as Plain Omelet. Pour around
- =Caramel Sauce.= Pour one cup sugar in omelet pan, and stir constantly, over hot part of range, until melted to a light brown syrup. Add three-fourths cup hot water, and let simmer ten minutes.
Nutrition (estimated, per serving)
| Calories | 220 |
|---|---|
| Protein | 18.8 g |
| Fat | 14.3 g |
| Carbs | 1.1 g |
| Fiber | 0.0 g |
| Sodium | 213 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States