Just in time for your Easter or Mother’s Day Brunch! If you missed it, here I am with Darin from Studio 5 showing how to make a very easy food storage omelet using powdered eggs and powdered milk. It’s a no fail approach to making an omelet to serve a lot of people in little time…and uses food storage. It doesn’t get much better than that!
Video Courtesy of KSL.com
6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese
Directions: 1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set. 2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices. Serves: 6 TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.