A DIFFERENT KIND OF OMELET

Steps:

• Shred small red potato
• Rinse in colander and drain on paper towels to remove as much water as possible
• Fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook
• Remove from heat and set aside
• Assemble all ingredients
• Scramble together eggs, powdered milk, water, and pepper in a bowl till the eggs look nice and blended (they will be a sharp yellow color)
• To a large non-stick skillet, add the butter and ½ tsp of bacon grease (you can omit this if you prefer; it gives a little added flavor to the eggs)
• Turn to 7 or 8 on electric range (or med high)
• When butter his hot, add the egg mixture, and coat the bottom of the pan with the egg
• It will be thin, depending on the size of your pan, but that is the way that it should be
• Try to keep it even as it cooks in the pan
• When the center begins to become solid,and shiny, turn heat down to med low so as not to brown the bottom too much( a little is ok) and start layering the other ingredients on one half of the egg mixture as follows, potato mixture, mushrooms, bacon, onions, tomatoes and cheese
• Fold other half over the ingredients carefully so as not to tear it
• Remove from heat and cover for 2 minute Serve with buttered toast