What to have this morning? Let’s look to the December 1939 Extension Bulletin 537: Low Cost Menus for One Month for inspiration.

Carrot omelet (6 servings)

• 6 eggs
• 1 teaspoon salt
• 1 tablespoon flour
• 6 tablespoons milk
• 1 pint creamed carrots
• 2 tablespoons fat for frying omelet

1. Beat the eggs briskly. Add salt, milk and flour mixed with a little of the milk.
2. Place frying pan to heat and place fat in it.
3. When frying pan is moderately hot, pour in egg mixture and cook slowly.  When set on bottom, slit bottom and let juice run under to cook.
4. When the eggs are set except for thin top layer, spread the creamed vegetable over one-half of the omelet.
5. Loosen the other half from the sides and bottom of pan, and with knife or spatula and pancake turner, turn the other half of the omelet over on top of the vegetable. Cook slowly three to four minutes longer. Loosen from pan and take up on hot platter.

Variation:  Almost any kind of creamed vegetable, such as asparagus, may be used in an omelet.