Farmer's Omelette Recipe
Ingredients
| 1 tablespoon bacon drippings | ||
| 2 cups cooked, sliced potatoes | ||
| Onion | 1 Medium, thinly sliced | |
| 1 cup cooked, diced bacon | ||
| Eggs | 7 Small | |
| Milk | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Pinch | |
| Pinch nutmeg | ||
| Parsley sprigs | ||
Directions
1. Heat bacon drippings in 10-inch Straight-Sided Fry Pan over medium heat; saute potatoes, onions about 15-20 minutes or until brown on all sides, turning occasionally; sprinkle bacon on top.
2. Beat together eggs, milk, salt, pepper, nutmeg; pour over potato mixture; cover; cook about 10 minutes or until eggs are set, omelet puffy around edges. (During cooking, occasionally remove cover; tilt pan; slip plastic spatula around sides of pan to allow uncooked egg mixture to flow underneath.)
3. Serve from pan or gently slide onto serving plate; garnish with parsley; cut in pie-shaped wedges. Makes 6-8 servings
2. Beat together eggs, milk, salt, pepper, nutmeg; pour over potato mixture; cover; cook about 10 minutes or until eggs are set, omelet puffy around edges. (During cooking, occasionally remove cover; tilt pan; slip plastic spatula around sides of pan to allow uncooked egg mixture to flow underneath.)
3. Serve from pan or gently slide onto serving plate; garnish with parsley; cut in pie-shaped wedges. Makes 6-8 servings
Chef
