Vintage Basic Omelet

This Vintage Basic Omelet recipe came from a recipe book I bought on a trip to Charleston, SC last year. My love for vintage recipes (and eggs) inspired me to try this one that was original written by Mrs. Thomas N. Carruthers (Ellen Douglas Everett.)

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Prep Time 5

Cook Time 15

Total Time 20

Ingredients

3 eggs
3/4 cup milk I used buttermilk, because from what I’ve learned from making my grandmother’s vintage recipes is that usually they only had fresh full fat milk, unlike today’s variety of skim and 2 %
salt and pepper to taste
OPTIONAL: I chose to add a few flavorful add-ins like turkey sausage spinach and tomatoes. You can do the same with your favorites, cheese would be another delicious addition.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 350℉ and heavily grease a 6-inch cast iron skillet.
In medium bowls, separate your egg yolks from whites.
Beat yolks of eggs with the milk, the beat egg whites and pour yolk mixture into them.
Add salt and pepper to taste, then use a large spoon or spatula to gently mix together.
If desired, fold in whatever other ingredients you would like to add.
Carefully pour mixture into a greased cast iron skillet. (You can also use an oven-safe pan.)
Bake for about 14-20 minutes or until firm and golden. (Time varies upon oven and pan used.) Serve immediately.

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