A Different Kind Of Omelet

• 2 eggs
• 1 teaspoon powdered milk
• 1 -2 drop water
• 1 small red potatoes
• 2 tablespoons green onions, diced
• 2 tablespoons tomatoes, diced
• 4 slices bacon, fried crisp
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 cup shiitake mushroom, lightly fried in butter
• 2 tablespoons butter
• 1/2 teaspoon bacon grease
• 2 slices provolone cheese, thin,from deli
• salt and pepper

1. Shred small red potato
2. Rinse in colander and drain on paper towels to remove as much water as possible
3. Fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook
4. Remove from heat and set aside
5. Assemble all ingredients
6. Scramble together eggs, powdered milk, water, and pepper in a bowl till the eggs look nice and blended (they will be a sharp yellow color)
7. To a large non-stick skillet, add the butter and 1/2 tsp of bacon grease (you can omit this if you prefer; it gives a little added flavor to the eggs)
8. Turn to 7 or 8 on electric range (or med high)
9. When butter his hot, add the egg mixture, and coat the bottom of the pan with the egg
10. It will be thin, depending on the size of your pan, but that is the way that it should be
11. Try to keep it even as it cooks in the pan
12. When the center begins to become solid,and shiny, turn heat down to med low so as not to brown the bottom too much( a little is ok) and start layering the other ingredients on one half of the egg mixture as follows, potato mixture, mushrooms, bacon, onions, tomatoes and cheese
13. Fold other half over the ingredients carefully so as not to tear it
14. Remove from heat and cover for 2 minute Serve with buttered toast

eggs, powdered milk, water, red potatoes, green onions, tomatoes, bacon, dried basil, parsley, shiitake mushroom, butter, bacon grease, provolone cheese, salt

Taken from www.food.com/recipe/a-different-kind-of-omelet-116305 (may not work)