Saturday, April 14, 2012


This is an old recipe from Buffalo Bill's Wild West!  I got it years ago from a cookbook from The Buffalo Bill Historical Center, Cody, Wyoming.

6 slices bacon, diced
2 tablespoons chopped onion
1 cup diced potatoes
6 eggs, beaten
2 tablespoons chopped, fresh parsley
1/4 to 1/2 teaspoon salt
Dash of hot sauce
2 tablespoons milk

Cook bacon in a 10-inch omelet pan or hevy skillet until crispy; drain, reserving 2 tablespoons drippings in skillet.  Set bacon aside.

Saute' onion in drippings over medium heat until tender.  Add potatoes, and cook until browned.  Combine the eggs, parsley, salt, and hot sauce; stir just until blended.

Pour egg mixture into skillet; add bacon and milk.  As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.  Loosen omelet with a spatula, and fold in half.  Gently slide omelet onto a serving plate.

Yield: 2 servings.

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