Breakfast
Bread Omelet
Start the day with Farmer’s original Bread Omelet method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 eggs
- ½ cup milk
- ½ cup stale bread crumbs
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon butter
Historical transcription
Source method
- 1
Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites. Cook and serve as Plain Omelet.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.