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 heavy 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.
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 heavy 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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