Vintage Basic Omelet
Vintage Charleston Receipt by Mrs. Thomas N. Carruthers
This Vintage Basic Omelet recipe came from a recipe book I bought on a trip to Charleston, SC last year. The book is shown in the photo above and you might be asking why it’s called Charleston “Receipts”? Once upon a time, recipes used to be called “receipts” in fact, it wasn’t too long ago. The recipe scrap book I was handed down from my grandmother has a few handwritten recipes with “receipt” written at the top. Anyhow, my love for vintage recipes (and eggs) inspired me to try this one that was original written by Mrs. Thomas N. Carruthers (Ellen Douglas Everett) Below is a photo of how it reads exactly, but I’ve created step-by-step photo instructions and added a few optional ingredients to my liking, as you can do the same. It serves 2-4 people.
(Discloser: This is my interpretation and experience with the original recipe shown below.)
Let’s begin!
Ingredients:
As you see in the photo above, there are just a few simple ingredients required to make this basic omelet. I had a six-inch skillet, so I halved the recipe:
3 eggs
3/4 cup milk (I used buttermilk, because from what I’ve learned from making my grandmother’s vintage recipes is that usually they only had fresh full fat milk, unlike today’s variety of skim and 2 %)
salt and pepper to taste
I chose to add a few flavorful add-ins like turkey sausage, spinach and tomatoes. You can do the same with your favorites, cheese would be another delicious addition.
Instructions:
Preheat oven to 350℉ and heavily grease a 6-inch cast iron skillet
In medium bowls, separate your egg yolks from whites.
Beat yolks of eggs with the milk, the beat egg whites and pour yolk mixture into them.
Add salt and pepper to taste, then use a large spoon or spatula to gently mix together.
If desired, fold in whatever other ingredients you would like to add.
(I added chopped spinach, cooked turkey sausage and chopped tomatoes.)
Carefully pour mixture into a greased cast iron skillet. (You can also use an oven-safe pan.)
Bake for about 14-20 minutes or until firm and golden. (Time varies upon oven and pan used.) Serve immediately.
This vintage basic omelet is very light and fluffy. I could imagine back in the day it would be accompanied with some homemade biscuits and sausage gravy for a hearty breakfast.
Enjoy!
Enjoy!
💜Julie
Vintage Basic Omelet
Ingredients
Instructions
- Preheat oven to 350℉ and heavily grease a 6-inch cast iron skillet.
- In medium bowls, separate your egg yolks from whites.
- Beat yolks of eggs with the milk, the beat egg whites and pour yolk mixture into them.
- Add salt and pepper to taste, then use a large spoon or spatula to gently mix together.
- If desired, fold in whatever other ingredients you would like to add.
- Carefully pour mixture into a greased cast iron skillet. (You can also use an oven-safe pan.)
- Bake for about 14-20 minutes or until firm and golden. (Time varies upon oven and pan used.) Serve immediately.
