Chese omelet

Chese omelet

20 minutes

Number of servings: 2

Per Serving 903 calories

Fat 80 g

Carbs 8 g

Protein 39 g



  1. 2 eggs beaten, or 2 servings of Mountain House scrambled eggs with ham and bell pepper, or 2 servings of Mountain House uncooked eggs, or 2 servings of powdered eggs, or any other egg substitute you can get.
  2. 1/4 cup milk, if you use powdered milk mix it a little thicker than usual.
  3. 1 cup grated cheese, or if you don't have a grater cut the cheese into 1/4 cubes, cheddar cheese is best.
  4. 1/4 butter, or as needed for frying.


  • Clean the fireplace, open a window, and remove the grate, you will need a level place to work.
  • Build a fire and allow the fire to burn down to hot coals.
  • Use a big cast iron frying pan, and put it right on top of the hot coals, if you don't have a big cast iron frying pan use the lid of the Dutch oven as a griddle.
  • Whip the eggs with a wire whip or whatever tool you have and get it as frothy as you can.
  • Mix the eggs and milk.
  • Test the temperature with a pad of butter, It will take a little longer than you think, when it sizzles it is hot enough.
  • Use lots of butter and as it sizzles pour on the egg milk mixture.
  • Leave it alone and don't do anything for about 2 minutes until the eggs get good and hard.
  • Put the cheese on half and let it melt for another minute or so
  • Then fold it over.
  • Give it another minute or so then serve.
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