| We found a quick way to make something close to the original. |
| 4 tablespoons butter 3 extra large or jumbo eggs 2 to 3 tablespoons of water 1/4 cup of vinegar 1/2 medium onion, sliced 2 tablespoons of chopped chives 2 tablespoons of chopped scallions, optional (find them on your walk) 1 tablespoon of dry tarragon Salt and pepper to taste |
| Bring the sliced onion, chives and scallions (if used) to a boil in water, cook until tender and drain. Put them back in the pan, adding 2 tablespoons of butter, the spices and vinegar, and simmer while the egg is cooking. Melt 2 tablespoons of butter in a 9-inch skillet over medium heat. Beat the eggs with water, and add them to the pan. Reduce heat to medium low. Continue cooking the omelette until the bottom is lightly browned and top is slightly creamy. Slide the omelet halfway onto a plate, holding it in postion while you lift the pan with the onion mixture. Pour the onion mixture onto the omelette half that's on the plate. Then use the frying pan to fold the second omelette half over the first. Cut this in half and place each half on a warmed dish. Garnish with fresh fruit slices. Grind fresh pepper around the edge of the plates and serve. Serves two. |
| The Breakfast Anytime Chef presents ... The Real Omelet at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Breakfast Anytime! | More Omelets | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
 |