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| Country Omelet Recipe |
Category: Eggs
Rating:
N/A
Servings: 6
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Ingredients
2 cup potatoes; cooked, peeled & sliced
1 medium onion; sliced thin
1 tablespoon bacon drippings
1 cup cooked; diced ham, bacon or sausa
7 large eggs
2 tablespoon milk
1 teaspoon salt
1 dash black pepper
1 dash nutmeg or your favorite herb
1 parsley
Cooking Directions:
Over medium heat brown onions & potatoes in bacon drippings using a 10-inch straight-side skillet. Turn occasionally to brown on all sides. Reduce heat slightly & sprinkle meat on top of potatoes. Beat eggs, milk, salt, pepper & nutmeg together. Pour over potato mixture. Cover & cook about 10 minutes until eggs are set & puffy around edges. Occasionally remove lid, tilt pan & slip spatula around side of pan to let uncooked eggs flow to the bottom. Serve from pan or gently slide onto serving plate. Garnish with sprigs of parsley. Yields 6-8 servings.
MRS. THOMAS IGOU
From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
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