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Bread Omelet

  • 6 eggs, whites & yolks beaten separately
  • 3 Tbsp breadcrumbs
  • 1 cup milk
  • Pepper
  • Salt
  • 1 1/2 Tbsp butter
Scald the milk. Pour over the breadcrumbs and allow it to soak.

Beat the egg yolks until very light. Slowly stir in the milk and breadcrumbs and season with pepper and salt. Cut in with a palette knife the egg whites, beaten to a stiff froth.

Pour into a deep, buttered baking dish. Bake in a hot oven at 400°F until browned on top.
Submitted by Tess M Jun 12, 2010 15 min 30 min 45 min

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