Ingredients
-
2
-
1
-
1 - 2
-
1
-
2
-
2
-
4
-
1/2
-
1/4
-
1/4
-
2
-
1/2
-
2
-
-
Directions
A Different Kind of Omelet, *Note: This is a 2 egg omelet meant for those who do not like a lot of egg
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Steps
|
1
Done
|
Shred Small Red Potato |
|
2
Done
|
Rinse in Colander and Drain on Paper Towels to Remove as Much Water as Possible |
|
3
Done
|
Fry in Bacon Grease Till Tender Adding Basil, Parsley, Salt and Pepper When Almost Done, Do not Over Cook |
|
4
Done
|
Remove from Heat and Set Aside |
|
5
Done
|
Assemble All Ingredients |
|
6
Done
|
Scramble Together Eggs, Powdered Milk, Water, and Pepper in a Bowl Till the Eggs Look Nice and Blended (they Will Be a Sharp Yellow Color) |
|
7
Done
|
to a Large Non-Stick Skillet, Add the Butter and Tsp of Bacon Grease (you Can Omit This If You Prefer; It Gives a Little Added Flavor to the Eggs) |
|
8
Done
|
Turn to 7 or 8 on Electric Range (or Med High) |
|
9
Done
|
When Butter His Hot, Add the Egg Mixture, and Coat the Bottom of the Pan With the Egg |
|
10
Done
|
It Will Be Thin, Depending on the Size of Your Pan, but That Is the Way That It Should Be |
|
11
Done
|
Try to Keep It Even as It Cooks in the Pan |
|
12
Done
|
When the Center Begins to Become Solid,and Shiny, Turn Heat Down to Med Low So as not to Brown the Bottom Too Much( a Little Is Ok) and Start Layering the Other Ingredients on One Half of the Egg Mixture as Follows, Potato Mixture, Mushrooms, Bacon, Onions, Tomatoes and Cheese |
|
13
Done
|
Fold Other Half Over the Ingredients Carefully So as not to Tear It |
|
14
Done
|
Remove from Heat and Cover For 2 Minute Serve With Buttered Toast |
