This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Easter Omelet

2 egg yolks
1-3 teaspoonful salt
Speck pepper
2 teaspoonfuls butter
2 tablespoonfuls water
2 egg whites

Beat egg yolks, add salt and pepper, butter and water. Beat whites until stiff but not dry and fold in; pour into hot buttered pan and cook over low fire. Set in hot oven, 350, or under low broiling flame to brown top. Crease through the center and fold with crisp diced bacon between halves. Crisp bacon or dried beef or bits of ham may be stirred in also when mixing the omelet.