If you’ve been reading Mid-Century Menu long enough, you’re used to tomato soup going into cake. Not just once, but twice.
But it can also be dumped on top of an omelet.
- 2 tbsp. butter
- 2/3 cup sliced green pepper
- 2/3 cup sliced onion
- 1 can Campbell’s Tomato Soup
- 1/4 cup water
- 1 tsp. vinegar
- 8 eggs
- In 2 tbsp. butter, cook until tender 2/3 cup each sliced green pepper and onion. Stir in 1 can Campbell’s Tomato Soup, 1/4 cup water, 1 tsp. vinegar. Simmer about 5 min.; stir. Meanwhile cook an 8-egg omelet; pour sauce in omelet’s center; fold over; top with more sauce. 4 generous, delicious servings.
Those Campbell’s kids are just too freakin’ cute.
No, really, that’s too cute — they look like they’ve been holding their breath for too long…
Oh, fine, we’ll just sauté the vegetables and dump the soup in.
While that reduces or whatever, we’ll make an eight egg omelet.
Which, by the way, is a gigantic omelet. It’s about an inch deep in my biggest non-stick pan.
Despite Buzz hovering around providing tips and making worried noises every time I moved the eggs around, the omelet managed to cook more or less the way it was supposed to.
After folding it in half and getting it out of the pan, the rest of the sauce was poured over the top.
The dangling onions look like demon tentacles.
“Wow, this smells like vinegar.”
“House rules, you have to eat at least one bite.” (This typically applies to the kids when they insist they hate something before trying it, but also applies to the adults on retro recipe testing nights…)
There was a long pause.
“Huh, this is good!”
The tinny taste of the tomato soup was overcome by the vinegar and eggs. It tasted almost like a sweet and sour sauce, although we couldn’t figure out where the “sweet” flavor would be coming from. Even the kids liked it, although they found the “generous” servings to be disappointingly small somehow. More vegetables in the sauce would help round this out.
I love how the instructions for making the omelet are just “cook an 8 egg omelet”. Whoa, don’t get too detailed there!! And I would assume the “sweet” flavor comes from the soup, Campbell’s tomato soup contains a whopping 12 grams of “sugars” per serving!
I was also amused by the lack of guidance for an 8-egg omelet. We don’t usually make them that large in our house!
Yeah, came here to say basically the same thing — Campbell’s condensed tomato soup has high fructose corn syrup in it. Still, this is probably one of the least disgusting-looking recipes I’ve seen on here since I started visiting this blog.
I guess if you can tolerate tomato soup, this is a good variation of an omelet, and is pretty low cost. And uses up bits of vegetables. I would absolutely make the other recipe with h.b. eggs and asparagus! Day-before-payday special!……what’s on Buzz’ shirt? Monty Python? John Steed?
John Cleese in a Ministry of Silly Walks sketch, Monty Python’s Flying Circus.
Right! Of course!
Or, you can save time and just spoon some salsa on the omelette.
The shirt was chosen for its red color (to match the soup sauce) and general silliness.
It would probably taste a lot better, too. Especially fresh salsa. Canned tomato soup is bland and tastes tinny.