Omelettes

Here are some good quick recipes for this busy time so you can spend more time outside enjoying the nice weather.

May 24, 1984

It is difficult to keep on top of the housework, the job, the garden and school activities this month, let alone get food on the table three times a day. Life gets to be a perpetual hurrying from one task to the next with no chance to relax and smell the flowers.

The grind of preparing family meals can be lightened by using frozen dinners and entrees, but these are hard on the budget especially noticeable in May with all the expenses of graduation and Memorial Day trips taking a big chunk out of the paycheck.

By using leftover potatoes the preparation time can be cut way down. Fortunately, eggs are not as expensive as they were last winter.

CREAMY OMELETTE

4 medium sized potatoes
2 tablespoons margarine
3 eggs, separated
3 tablespoons milk
1 tablespoon chopped chives or parsley Salt and Pepper

Boil potatoes. Peel and dice. Melt margarine. Add onion. Cook lightly. Add potatoes. Cook until lightly browned. Season. Add eggs, beaten with sour cream. Pour into potatoes. Stir gently and cook until eggs are set.

PUFFY OMELETTE

1 medium potato, cooked
2 tablespoons margarine
3 eggs, separated
3 tablespoons milk
1 tablespoon chopped chives or parsley Salt and Pepper

Mash potato (should be ¾ cup). Beat in egg yolks and milk. Add chives or parsley if desired. Season to taste. Beat egg whites stiff. Gently fold into first mixture.

Melt margarine in 10-inch skillet. Pour in mixture. Bake at 400° until lightly browned about 10 or 15 minutes.

SCRAMBLED EGGS

4 eggs
¼ cup milk or cream
1 cup mashed potatoes
2 tablespoons margarine
Salt and Pepper

Beat eggs, milk and potatoes. Season. Melt margarine in small skillet. Add egg mixture. Cook, stirring gently, until creamy and soft.

SUPPER EGGS

6 potatoes, cooked
6 slices bacon
1 onion, diced
4 eggs
¼ cup milk
Salt and pepper

Cook bacon until crisp. Drain and crumble. Pour off fat. Return 3 tablespoons of fat to skillet. Add onion and potatoes. Cook over low heat until lightly brown.
Beat eggs, milk and seasoning. Pour into pan and cook slowly, stirring gently until eggs are just set. Garnish with bacon.

HAMBURGERS

2 large potatoes
1 medium onion
2 eggs
1 ½ pounds hamburger
Garlic Salt
Pepper

Grate raw potatoes and onion. Blend with rest of ingredients. Shape into patties and cook on griddle or broiler rack until cooked through. Serve on buns with the usual hamburger accompaniments.

POTATO BAKE

4 medium potatoes
1 cup milk
1 onion
2 tablespoons green pepper, chopped
4 ounces Cheddar cheese
3 eggs
Salt and Pepper

Grate raw potatoes into milk in 8-inch casserole. Grate onion and add along with green pepper, cheese and seasonings. Beat eggs and combine. Bake at 350° for 50 minutes or until done. Cut into squares to serve.

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