The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Bread Omelette (Broodomelet)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound stale bread 1 cup milk 1/2 teaspoon vanilla
grated rind of 1/2 lemon 1/4 cup sugar 4 egg yolks
4 egg whites, beaten stiff 4 tablespoons butter orange marmalade
2 tablespoons confectioners' sugar



1 Soften the bread in warm milk and mash fine. Add the vanilla, lemon rind, and the sugar. Mix well with the egg yolks and fold in the beaten whites. Brown half of the butter in a frying pan, pour in half of the dough, and bake an omelette. Turn it over and brown the other side. Place on a warm dish and cover with some orange marmalade. Bake the other half of the dough in the same way. Put the second omelette on top the first and sprinkle with confectioners' sugar. This dish may be eaten cold or warm.

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