Two eggs are whisked without salt and poured over tomatoes fried until half tender in unsalted butter, fried light brown on both sides and sprinkled with parsley and leek. From Erken's Stor kokebok (1949), p. 811.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 811 (falt i det fri)
A salt-free omelette in the invalid-cookery chapter, where the tomatoes are first fried in butter.
Fry the tomatoes
Halve the tomatoes and fry them in plenty of unsalted butter until half tender.
Pour over the eggs
Make the omelette mixture as usual from 2 eggs, but without salt. Pour it over the tomatoes.
Fry and serve
Fry the omelette light brown on both sides and sprinkle chopped parsley and leek over it when serving.
"overskårne" is read as cut across. The amounts of tomato and butter are not given in the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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