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1 Make a plain omelet with six eggs, turn it on a heated platter.
2 Make a plain omelet , then add this mixture just before turning it over.
3 Make a six-egg plain omelet , using bacon fat instead of butter for the cooking.
4 Beat the eggs and tomatoes together, and make precisely the same as a plain omelet .
5 Make a plain omelet , and just before folding together, spread with some kind of jelly.
6 Finish the same as a plain omelet .
7 This is made like a plain omelet , with the addition of salt and one table-spoonful of chopped parsley.
8 Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelet .
9 Make a plain omelet , and have the corn with very little milk heating in a saucepan, seasoning to taste.
10 Make plain omelet , cover with thin rounds of fresh tomato and dust well with any grated cheese you like.
11 Proceed as for plain omelet .
13 Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot.
14 Make the same as plain omelet , and as soon as it begins to thicken, sprinkle in three table-spoonfuls of grated cheese.
15 A plain omelet may be roughly described as settings of eggs well beaten up by stirring them up in hot butter.
16 Let this cook slowly until nicely browned; fold it over as you would a plain omelet , and turn onto a heated dish.
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This collocation consists of: Plain omelet across language varieties