A Different Kind Of Omelet

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 2 eggs
• 1 teaspoon powdered milk
• 1 -2 drop water
• 1 small red potatoes
• 2 tablespoons green onions, diced
• 2 tablespoons tomatoes, diced
• 4 slices bacon, fried crisp
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 cup shiitake mushroom, lightly fried in butter
• 2 tablespoons butter
• 1/2 teaspoon bacon grease
• 2 slices provolone cheese, thin,from deli
• salt and pepper

Recipe

• 1 shred small red potato
• 2 rinse in colander and drain on paper towels to remove as much water as possible
• 3 fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook
• 4 remove from heat and set aside
• 5 assemble all ingredients
• 6 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 to a large non-stick skillet, add the butter and ½ tsp of bacon grease (you can omit this if you prefer; it gives a little added flavor to the eggs)
• 8 turn to 7 or 8 on electric range (or med high)
• 9 when butter his hot, add the egg mixture, and coat the bottom of the pan with the egg
• 10 it will be thin, depending on the size of your pan, but that is the way that it should be
• 11 try to keep it even as it cooks in the pan
• 12 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 fold other half over the ingredients carefully so as not to tear it
• 14 remove from heat and cover for 2 minute serve with buttered toast