Tomato Omelet

 

1 quart fresh tomatoes

Bit of minced fresh onion

1/2 cup grated bread (croutons)

5 eggs

Peel and chop fine 1 qt. tomatoes.  Add salt and pepper to taste, a little bit of onion minced fine, 1/2 teacup grated bread (croutons).  Beat 5 eggs to a foam, 6 if they're small.  Stir into the tomatoes and turn mixture into a hot pan greased with butter.  Stir rapidly until it begins to thicken.  Let it brown a few minutes on the bottom, then fold it half over, and serve hot.  This dish may be made of canned tomatoes, when fresh cannot be obtained.