Omelette a la Viacroze

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Omelette a la Viacroze

Another omelet recipe of Narcissa Chamberlain’s.

Yield: Serves 3.


  • 6 eggs, beaten
  • 1 onion chopped and cooked soft in butter and 1 tablespoon parsley
  • 3 mushrooms cooked until slightly soft in butter, 1/4 cup diced ham, and 2 tablespoons meat extract
  • butter


Make a flat omelet with half your eggs and slide it onto a hot plate. Cover with the onion and mushroom and ham mixture. Top with another round omelet made with the remaining eggs. Quite a sandwich.

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