Egg omelette with kidney

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk – Frokoster, s. 101 (falt i det fri)

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1
Whisk the eggs
Whisk the eggs, milk and salt well together.
2
Cook the omelette
Melt the butter in a small pan, pour in the egg mixture and cook. Shake and turn the pan often. When the eggs have just set, cut a slit lengthways and lay the hot stew in the slit. Fold the omelette over and serve at once.
3
Kidney stew
Cut the kidneys into thin slices and steam them in butter with a little onion. Season with salt, and if you like 1 tbsp of homemade wine. If using liver pâté, cut it into strips and place it cold in the omelette. Leftover fried liver can be cut into thin strips, heated in a little brown sauce and put in.

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