Description
*note: this is a 2 egg omelet meant for those who do not like a lot of egg.
Ingredients
- Eggs
- Powdered Milk
- Water
- Red Potatoes
- Green Onions
- Tomatoes
- Bacon
- Dried Basil
- Dried Parsley
- Shiitake Mushroom
- Butter
- Bacon Grease
- Provolone Cheese
- Salt And Pepper
Instructions
- Shred small red potato
- Rinse in colander and drain on paper towels to remove as much water as possible
- Fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook
- Remove from heat and set aside
- Assemble all ingredients
- Scramble together eggs, powdered milk, water, and pepper in a bowl till the eggs look nice and blended
- To a large non-stick skillet, add the butter and tsp of bacon grease
- Turn to 7 or 8 on electric range
- When butter his hot, add the egg mixture, and coat the bottom of the pan with the egg
- It will be thin, depending on the size of your pan, but that is the way that it should be
- Try to keep it even as it cooks in the pan
- When the center begins to become solid, and shiny, turn heat down to med low so as not to brown the bottom too much and start layering the other ingredients on one half of the egg mixture as follows, potato mixture, mushrooms, bacon, onions, tomatoes and cheese
- Fold other half over the ingredients carefully so as not to tear it
- Remove from heat and cover for 2 minute serve with buttered toast