A Different Kind Of Omelet Recipe

Ingredients for A Different Kind Of Omelet

• 2 large eggs
• 1 tablespoon powdered milk
• 2 tablespoons water
• Red Potatoes
• Green Onions
• 1/4 cup chopped tomato
• 2 slices cooked bacon (crumbled)
• Dried Basil
• Dried Parsley
• Shiitake Mushroom
• 1 tablespoon butter
• 1 tablespoon bacon grease (for potatoes), 1/2 teaspoon bacon grease (for omelet)
• Provolone Cheese
• salt and pepper to taste

How to Make A Different Kind Of Omelet

1. **Prep the Potatoes:** Shred one small red potato (about 1/2 cup shredded). Rinse thoroughly in a colander and pat completely dry with paper towels.
2. **Sauté the Potatoes:** Heat 1 tablespoon bacon grease in a medium skillet over medium heat. Add the shredded potatoes and cook until tender, about 5-7 minutes. Stir in 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh parsley, salt, and pepper to taste. Do not overcook.
3. **Set Aside:** Remove the potatoes from heat and set aside.
4. **Prepare the Egg Mixture:** In a medium bowl, whisk together 2 large eggs, 1 tablespoon powdered milk, 2 tablespoons water, and a pinch of black pepper until light and frothy.
5. **Cook the Omelet:** Melt 1 tablespoon butter and 1/2 teaspoon bacon grease in a large nonstick skillet over medium-high heat. Once hot, pour in the egg mixture and tilt the pan to evenly coat the bottom.
6. **Create the Layers:** Once the edges begin to set and the top is still slightly wet, reduce heat to medium-low. Layer half of the potato mixture, 1/4 cup sliced mushrooms, 2 slices cooked bacon (crumbled), 1/4 cup chopped onion, 1/4 cup chopped tomato, and 1/4 cup shredded cheese onto one half of the omelet.
7. **Fold and Finish:** Gently fold the other half of the omelet over the filling. Cook for another 1-2 minutes, or until the cheese is melted and the filling is heated through.
8. **Rest and Serve:** Remove from heat, cover the omelet, and let it rest for 2 minutes. Serve immediately with buttered toast.