The New Zealand Railways Magazine, Volume 13, Issue 12 (March 1, 1939.)
Savoury Omelettes
Savoury Omelettes.
Half a teaspoon of mixed sweet herbs and half a teaspoon chopped parsley, added to plain omelette mixture. One teaspoonful finely grated onion, half teaspoonful finely chopped parsley, pinch of mixed herbs added to the eggs when beating them. Cook as plain omelette.
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