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"The belly rules the mind."--Spanish Proverb

Mexican Omelet Recipe

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This recipe for Mexican Omelet is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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