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Buddy Hackett’s Breakfast Omelet
Handful of fresh mushrooms
3 tablespoons onion, chopped
1/2 green pepper, chopped
Few drops garlic juice
2 tablespoons corn oil
3 large eggs
1/4 cup water
1/2 cup non-fat dry milk
Salt and pepper to taste
2 tablespoons grated Muenster cheese
Clean and chop mushrooms, then saute with onion, green pepper and garlic juice in oil in skillet until vegetables soften. Lift out vegetables and dry on absorbent paper towels to drain off excess fat.
In small mixing bowl, beat together eggs, water, dry milk, salt and pepper to taste. Wipe fluids from pan or use teflon-lined pan sprayed with corn oil. Heat skillet over medium heat; pour in egg-milk mixture. Lower heat and cook until eggs begin to set. Spoon vegetables over eggs. Cover with lid. Cook over low heat until omelet begins to puff. Remove lid; fold, if necessary, to cook on reverse side.
Turn onto heated serving plates. Garnish with cheese, if desired. Makes 2 servings.