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
Ingredients:
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
Method:
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.
If you want even more food storage recipes for an upcoming brunch, click HERE to download my free Food Storage Brunch Handout.
Where can I get non- instant powdered milk. ALl I have seeen is the instant or Morning Moo varieties.
An LDS Cannery is the only place that sells the non-instant variety.
You looked so pretty for that show ^_^
I’m going to try this with fresh eggs, but I’ll have to include sauteed onions with the cheese filling because we’re sauteed onion junkies.
PS: the movie did NOT embed into the feed – it was just blank where the movie should have been.
Great job!
I am excited to try this recipe. That was a good tip about using less egg powder than the direction say on the can.
wait…how much flour/salt/pepper?
Loved the video/recipe re: omlet, but you didn’t say how much flour!
We are dairy-free here. Can I make this with just water? Or boxed rice milk?
You could try!