"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Omelet Recipe

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This recipe for Mexican Omelet, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Plan to make this only if you need a hot breakfast on your backpacking trip, you could also make it for a dinner when you have more time to cook.

4" x 5" dehydrated salsa torn in strips
1/3 cup water (more as needed)

2 Tbsp dehydrated onion flakes
2 Tbsp dehydrated mushrooms
2 Tbsp dehydrated green peppers
2 Tbsp dehydrated tomatoes
Enough water to cover

1/4 cup powdered eggs
2 Tbsp powdered milk
1 Tbsp flour

1 Tbsp oil

2 ounces cheese (hard cheddar or individual string cheese types)

Directions:
Directions:
Rehydrate salsa torn in strips with 1/3 c water. Add more water if needed.

Add enough water to cover all dehydrated vegetables. This should be around 1 cup total. Allow to soak for about 10 minutes.

Drain off water from rehydrated vegetables. Add additional water to make a total of 1 cup. Mix in eggs, powdered milk, and flour into this water.

Saute' vegetables in 1 Tbsp of oil. Then add omelet mix. Stir regularly to prevent burning.

Top with salsa and cheese.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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