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Great Grandmother Taylor's Tomato and Egg Omelet presented by Lavender Hill Farm Bed and Breakfast
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1 pint home canned tomatoes (or 1 can store bought stewed tomatoes)
6 eggs
1 Tbsp butter
Drain tomatoes.
Beat eggs together.
Melt butter in sauce pan.
Add drained tomatoes to melted butter and saute until soft.
Add eggs to tomatoes and scramble together as you would scrambled eggs.
Serve like scrambled eggs with scrapple or country ham. You'll be pleasantly surprised at the flavor.
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Lavender Hill Farm Bed and Breakfast
Lexington, Virginia
Quiet Accommodations on Twendy Acre Working Sheep Farm Conveniently Located Near Lexington!
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Click here for pictures and information about the inn.
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More Recipes
Omelets
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