This is a long forgotten recipe. I learned to make this back in the 60s while living in San Pedro, California.
I lived in this small beautiful hilly Seaside town over looking the Los Angeles harbour and the Pacific ocean.
From my tiny apartment, perched high on a hill, I could see the harbour & all the Mountains surrounding Los Angeles. During the winter time I could see the snow capped mountains of Los Angeles, San Gabriel & San Bernardino while I sat in 70 degree weather.
It was a short walk up the hill to the old Lighthouse which over looks the Pacific ocean & out to Catalina.
Have a cast iron skillet with a lid and use the clarified butter to coat well the bottom and sides.
Whip the egg whites with a pinch of salt.
Beat the yolks until foamy.
Fold egg yolks into egg whites until well incorporated.
Gently pour the eggs mixture into the heated cast iron skillet. Cover and slowly cook until fluffy and done.
I loved making this with a chopped onion that had been browned well, before making the omelette. I poured the eggs on top of the onions and cooked. Then I covered in Hollandaise sauce.
You can use any ingredients you want.
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