CookEat Recipe
Omelette with Green Peppers
An eight-egg omelette folded around sautéed green peppers and parsley. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1643. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified pasteurized eggs if historical soft finish retained; verify safe endpoint and avoid raw egg residue on garnish. Limites : Pepper size, pan size and final egg set unmeasured.
Method
Steps
Step 1
Beat EIGHT eggs with HALF GILL milk, HALF TSP salt and HALF saltspoon nutmeg for TWO MINUTES.
Step 2
Halve, seed and slice TWO large green peppers. Fry in ONE TBSP butter SIX MINUTES.
Step 3
Add egg mixture and HALF TSP parsley, stir TWO MINUTES, rest HALF MINUTE, fold opposite sides to centre, rest ONE MINUTE. Check egg centre safe ≥74°C or use explicit pasteurized soft-egg route, plate and serve.
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