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VK8PDG > FOOD 22.07.03 17:48l 53 Lines 1936 Bytes #999 (0) @ WW
BID : 3427_VK8PDG
Read: DL8UR DK7NR GUEST DG6LAY DB2OY
Subj: Brunch Omelet
Path: DB0FHN<DB0RGB<DB0IGL<DB0FSG<DB0GAP<DB0GPP<DB0LX<DB0RBS<DB0SEL<DB0ZDF<
DB0CWS<DB0SIF<DB0EA<DB0RES<ON0AR<IK1ZNW<IR0NET<VK3TE<VK8PDG
Sent: 030723/0959Z @:VK8PDG.PLM.#NT.AUS.OC #:3427 FBB7.00i $:3427_VK8PDG
From: VK8PDG@VK8PDG.PLM.#NT.AUS.OC
To : FOOD@WW
FROM: VK8PDG@VK8PDG.PLM.#NT.AUS.OC
TO: ALL@WW
SUB: Brunch Omelet
Brunch Omelet
3 medium potatoes, diced
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese
Place the potatoes in a saucepan, cover with salted water and cook
10 minutes, or until barely done. Drain well.
Melt the butter in a large skillet with flameproof handle. Saute
the onion in skillet until tender. Add the potatoes and ham and
cook 3 minutes. Combine the eggs, salt, pepper, milk, and parsley,
and pour over potato mixture. Cook over high heat, stirring with
a fork until all mixture starts to coagulate. Cook until underside
is browned. Sprinkle with the mushrooms and cheese and place under
a preheated broiler to melt the cheese.
73/s
Peter VK8PDG
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