Marlboro Scrambled Egg Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
2 tbs butter |
3 tbs finely chopped onion |
1 tbs each chili pepper and minced parsley |
2 tsp fire water |
5 lg eggs |
salt and pepper |
butter-cooked vegetables, optional |
Directions:
1. Melt butter in a well-seasoned 9 or 10 skillet; add onion, chili pepper and parsley. Cook over medium heat until onion is tender, about 1 minute. Add Fire Water.
2. Drop eggs into pan; sprinkle with salt and pepper. With wooden spoon, break egg yolks and quickly scramble eggs. Tilt pan and lift edges of omelet to let uncooked mixture run under.
3. Cover pan and cook until bottom of omelet is browned and top is cooked but soft and creamy, 2-3 minutes.
4. Top omelet with butter cooked vegetables, if desired; fold and serve immediately.
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