Farmer's Omelet

Ingredients

• 2 medium potatoes
• 2 tbsp celery, diced
• 2 tbsp green pepper, diced
• 2 tbsp onion, diced
• 8 eggs, beaten
• ¾ cup milk
• 1 tsp salt
• pinch pepper
• 8 strip bacon, cooked and crumbled
• shortening, as needed

Method

1. Fry the bacon till crisp; crumble. Scrub the potatoes, do not peel. Steam until almost done but still hard; cool slightly; dice and place in a well greased pan.
2. Saute the celery, green pepper and onion in the bacon fat. Sprinkle over the potatoes. Place in the oven at 350 degrees for 10 minutes.
3. Combine the beaten eggs, milk, salt and pepper. Pour over the potato mixture and bake 15 to 20 minutes or until set.

Notes

Serves 6 (8x8 pan). For a crowd of 24, use 2 (9x13) pans: 8 medium potatoes, 8 T each celery/green pepper/onion, 32 eggs, 3 cups milk, 1 T salt, 1/4 tsp pepper, 1 1/2 lb bacon. From Terry Madden. "Spice a dish with love and it pleases every palate." — Plautus.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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