{"id":5232,"slug":"omelet-with-egg-plant","title":"Omelet with egg plant.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["broiled egg plant or fresh egg plant","butter","twelve eggs","salt","pepper","sweet butter"],"ingredients_norm":["broiled egg plant or fresh egg plant","butter","egg","salt","pepper","sweet butter"],"steps":["Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter.","Put in sauté pan with a little butter and simmer until soft.","Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w62:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7fd597b480218c0f7e54c108be64016157a6b8da32c0ac009eb5c8347c49fc96","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/omelet-with-egg-plant"}