Title: Country Omelet
Categories: Eggs
Yield: 6 Servings

2 c Potatoes; cooked, peeled &
-sliced
1 md Onion; sliced thin
1 tb Bacon drippings
1 c Cooked; diced ham, bacon or
-sausage
7 lg Eggs
2 tb Milk
1 ts Salt
1 ds Black pepper
1 ds Nutmeg or your favorite herb
Parsley

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.