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.