I’ve been feeling a little down about my kitchen situation since my house fire. Five months later and I’m still in a tiny kitchen with an electric stove and no counter space. I’ve told myself I just need to suck it up and cook more. I’m really missing my kitchen and appliances. I am very excited for my new kitchen to be ready. Hopefully within the next few months things will be looking up more!
With my new commitment to start cooking more in the kitchen I have, I started with an omelet this morning. The recipe I decided to try is Mrs. Parker’s Spanish Omelet. The filling for this omelet is only 4 ingredients: bacon, onion, tomatoes and mushrooms. I could eat the filling all on it’s own, it is so delicious. I’m going to try mixing it with diced potatoes for another spin on the recipe.
Since I am limited on pans, I really should have used a larger frying pan for the omelet portion because the filling was a lot for the size of pan I was using. It seemed like overkill before it cooked down, but after the 15 minutes of cooking, it worked.
Vegetables before cooking.
Vegetables after cooking.
The recipe was more work than I would normally do for an omelet, but I think cooking the vegetables with the bacon really did something wonderful. The filling could easily be made ahead to save time when putting the omelet together. The finished omelet is large enough that it will easily feed three people. I also think that this recipe would be easy to scale for just one serving at a time. The vegetables were about 1 cup of each. I figured the cost of the whole omelet is $3.37, making each serving $1.12. Not bad for a very hearty breakfast.
I normally like my omelets with cheese and honestly, I didn’t even miss it on this one. Bacon makes everything magical.
Mince four slices of bacon and fry until brown; add to it one diced tomato, one small chopped onion and five mushrooms chopped, and cook fifteen minutes. Beat six eggs briskly, all three tablespoons of milk, salt and pepper to taste, and cook in a frying pan with one tablespoonful of butter until the eggs are well set. Then pour the mixture from the other pan over it, and fold the omelet over once. Turn onto hot platter, pour over the sauce left in the pan and serve very hot. A diced green pepper may be substituted in place of the mushrooms – Elizabeth Parker, 2329 Franklin Street.
Source: San Francisco Chronicle – June 6, 1920
Mrs. Parker's Spanish Omelet
A Spanish Omelet recipe from 1920
- 4 slices bacon chopped
- 1 small onion diced
- 1 medium tomato diced
- 5 ea mushrooms diced, about 1 cup
- 6 large eggs
- 3 tbsp milk
- 1 tbsp butter
Add the chopped bacon to a pan and fry until golden brown. Add the chopped onions, tomatoes and mushrooms. Cook for 15 minutes.
Whisk the eggs with the milk and season with salt and pepper. In a frying pan, melt the butter and pour the eggs over top.
Cook the eggs until set. Add the vegetable and bacon mixture to the top and fold the omelet over. Serve hot.