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Cheese Omelet

  • 1/2 lb cheese, cut in thin slices
  • 2/3 pint milk
  • 4 eggs, beaten quite light
  • Toasted bread
  • Butter
  • Mustard
  • Salt
Put the slices of cheese in a pan with the milk. Set on the stove. Stir the milk and cheese occasionally. When the cheese is entirely dissolved in the milk, stir in the beaten eggs. Stir the omelet all the time.

Have some toasted bread ready. Butter it and spread it very thinly with mustard mixed in cold water.

When the omelet thickens, pour atop the toast. Add a little salt.

Serve on a shallow dish.
Submitted by Tess M Mar 7, 2010 15 min 30 min 45 min


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