Powdered Egg Omelet

Making an omelet on the spur of the moment is so easy thanks to my THRIVE ingredients.  I don’t have to mess around with browning my meat or cutting up my veggies.  Powdered eggs cook a little different from regular eggs, they have a fluffier crepe texture to them which actually helps the omelet stay together. 
I added the goodies to a small ramekin for each omelet that I made. To rehydrate I poured boiling water in the ramekins and then drained when I was ready to use them. This allowed me to add the ingredients in one easy step when the eggs were ready and you can easily customize each persons omelet.  One of the great things about cooking with freeze dried ingredients is that I only have a few bowls to clean instead of extra messy dishes and greasy pans!

Food Storage RecipePowdered Egg Omeletphoto(16)
Ingredients per omelet:
3 THRIVE Whole Powdered Eggs (you can re-hydrate with water or milk)
3 Tbs THRIVE Freeze Dried Sausage Crumbles
1/2 t THRIVE Freeze Dried Chopped Onions
1/2 t THRIVE Red & Green Bell Peppers
Shredded Sharp Cheddar Cheese & Salt & Pepper To Taste

Boil 2 cups of water in the microwave. While waiting for the water to boil heat up your skillet with a pat of butter or a drizzle of olive oil on medium heat. In a separate bowl re-hydrate your eggs.  Once your water is boiling pour it over the individual ramekins and cover. Once your skillet is hot pour your eggs into the pan.  Once the eggs start to set around the edges add your drained toppings then fold the omelet in half.  Flip your omelet and cook until your desired firmness.  My husband says that I like my eggs “burned”  I prefer to call them well cooked!

Categories: Breakfast