TOMATO OMELET. The addition of tomatos to an omelet makes an attractive dish as far as color is concerned, and, at the same time, it gives variety by improving the flavor. Such an omelet is also less concentrated than a plain omelet, for the tomatos provide bulk and additional water is added. While in a way these lower the food value of the dish, the loss is more than made up by the qualities that are added.

• 6 eggs
• 1/2 c. milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tb. fat
• 2 medium-sized ripe tomatos

Beat the eggs, and to them add the milk, salt, and pepper. Heat the fat in a pan large enough to make the egg mixture 1/2 inch deep when poured into it. Cook slowly until it is well done. Peel and cut the tomatos into slices 1/3 inch thick. Place the sliced tomatos on 1/2 of the omelet, sprinkle them with salt and pepper, score the omelet through the center, and fold the other half over the tomatos. Then slide the omelet on a hot platter, garnish with lettuce or parsley, and serve at once.

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