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This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Caribbean Omelet


2 tablespoons butter
4 tablespoons chopped onion
4 Spanish peppers, chopped
1 large raw tomato, diced
4 cooked okra, sliced
1 teaspoon salt
Dash of ground black pepper
6 slices bacon
6 large eggs

  • Put two tablespoons of butter in a saucepan with four tablespoons of chopped onion. Cook until the onion is tender.
  • Add four chopped Spanish peppers, diced tomato, four sliced cooked okra, a teaspoon of salt, and dash of pepper. Let these cook twenty minutes.
  • In separate large omelet pan, cook bacon until almost crisp. Remove bacon slices on separate plate before they are too hard, and reserve fat. The bacon slices will be used for a garnish.
  • Make a plain omelet from six eggs, using bacon fat instead of butter for the cooking. Turn the omelet onto a heated platter, pour around it the tomato mixture, garnish with the bacon, and serve.

Makes 4 servings.

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Helpful Tips
To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh.

If you put egg in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it.

The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance.

If an egg is kept any length of time, a portion of its water evaporates, which leaves a space in the shell, and the egg will "rattle." An egg that rattles may be perfectly good, and still not absolutely fresh.

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