Old-Fashioned Bread Omelet

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Old-Fashioned Bread Omeletsource: beautifulcataya

As part of my ongoing commitment to cook at least three recipes from each of my cookbooks, I just tried out my first recipe from the More With Less Cookbook, by Doris Janzen Longacre.

I first read about this cookbook in The Complete Tightwad Gazette, my bible for frugal living. Amy Dacyczyn touted the More  With  Less Cookbook as a guilt-free splurge. And, oh boy, is she right!

Doris Janzen Longacre is a Mennonite, and the More With Less Cookbook, was commissioned by the Central Committee to help “Christians respond in a caring-sharing way in a world with limited food resources”.  As a result, every recipe in the book is either meat-free or utilizes only small amounts of animal protein.

The first recipe I tried is called Old-Fashioned Bread Omelet. I stayed close to the original ingredients for this dish, only exchanging the tablespoon of margarine for a 1/2 teaspoon olive oil and adding a little pepper. However, I did change the cooking instructions, since they call for a oven-safe pan, which I don’t own.


1 cup bread cubes

1/2 cup milk

4 eggs, beaten

1/4 cup grated cheese

1/2 teaspoon salt

pinch of pepper

1/2 teaspoon oil


Combine the bread cubes with the milk, and allow to soak for five minutes. Add the eggs, cheese, salt, and pepper to the bread/milk mixture. Stir well. Spread the 1/2 teaspoon oil onto a high quality non-stick pan (if your pan isn’t non-stick you will need more oil) and turn flame to medium. Pour 1/6 of the mixture onto the hot oil, and cook till the underside is medium brown. Flip, using a spatula, and allow the omelet to continue cooking for another minute. Remove from pan immediately.

The result?

Both my son and I believe this recipe can use a little “something” to give it more flavor. My son suggested cinnamon, but I think I will go in the direction of salsa. Since the flavor is so low key,  and these omelets are rather sturdy (like pancakes),  they would probably work well as small wraps if they aren’t overstuffed. I will definitely make the Old-Fashioned Bread Omelets again, but probably as a side dish or in place of a tortilla, instead of  the main dish.

Get your own copy of  More-With-Less Cookbook (World Community Cookbook) at Amazon.

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