515—Omelet à la Provençale

Rub the bottom of the omelet-pan lightly with a clove of garlic; put two tablespoonfuls of oil into the utensil, and heat it until it smokes.

Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of concassed parsley. Cook it quickly, tossing it the while, and add it to the beaten and seasoned eggs. Make the omelet in the usual way.

N.B.—The nature of this preparation demands the use of oil in treating the tomato, but, failing oil, clarified butter may be used.