Recipe - Country Omelet

2 cup Potatoes; cooked, peeled &
cut or sliced up
1 md Onion; cut or sliced up thin
1 tablespoon Bacon drippings
1 cup Cooked; minced ham, bacon or
sausage
7 lg Eggs
2 tablespoon Milk
1 teaspoon Salt
1 ds Black pepper
1 ds Nutmeg or your favorite herb
Parsley

Over medium heat brown onions & potatoes in bacon drippings using a 10inch
straightside skillet. Turn occasionally to brown on all sides. Reduce heat
slightly & sprinkle meat on top of potatoes. Beat eggs, milk, salt, pepper
& nutmeg together. Pour over potato mixture. Cover & cook about 10 minutes
until eggs are set & puffy around edges. Occasionally remove lid, tilt pan
& slip spatula around side of pan to let uncooked eggs flow to the bottom.
Serve from pan or gently slide onto serving plate. Garnish with sprigs of
parsley. Yields 68 servings.

MRS. THOMAS IGOU

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.