I know (from personal experience) that very few of you will actually believe me when I tell you this is the perfect omelet. “How is that possible, when it is made from powdered eggs?” you will ask yourself, just like I did for years. I was scared of powdered eggs. Eventually I tried them in baking (and loved them), but in an omelet? No way! But I’m here to tell you that this omelet is truly mouthwatering.
An omelet is truly the perfect breakfast: protein, dairy, and veggies. Add a glass of orange juice, a piece of toast, and you are covered! It goes great with french toast!
Note – The links in this post are affiliate links meaning if you purchase after clicking on them, I will be given a small commission (at no additional cost to you). Learn more here about how I am (and am not) compensated, and thank you for your support of me and my family!
This omelet is made from the scrambled egg mix, not the whole egg powder. The scrambled egg mix is more expensive, but oh is it worth it (and it is on sale this month)! Both products are 100% egg (Thrive brand), but they are processed differently. Heat is used with the whole egg powder, but not the scrambled egg mix. The difference in taste is amazing. I use the whole egg powder in all my baking (and actually like it better than fresh eggs in most recipes), but I do not like it for scrambled eggs or omelets. It has an “off” taste. But the scrambled egg mix is delicious. It truly tastes just like fresh eggs!
All right, let’s get started!
Gather your ingredients.
For this omelet, I used asparagus, tomatoes, bell peppers, and green onions. But you can use any freeze dried veggie that suits your craving for the day! You could even add some ham or sausage if you wanted.
Saute veggies in a dry non-stick pan over medium high heat (let the pan heat up a bit first) until they just barely start to brown. This takes about 30 seconds with freeze dried veggies.
Remove to plate.
Add egg and cheese mixture to 10-in non-stick pan over medium high heat.
Let the mixture firm up just a little (30-60 seconds or so), until the edges are just starting to brown, and then sprinkle the veggies over the top.
Turn heat down to medium, and let omelet cook for a few more minutes until nearly firm all the way through. Then fold one side over onto the other:
Let sit for a few minutes before eating so it can firm up just a bit more. Enjoy!
- 6 Tbsp [url href=”https://simplefamilypreparedness.thrivelive.com/dried-egg.html” target=”_blank”]scrambled egg mix[/url]
- 2/3 cup water
- 1/4 cup [url href=”https://simplefamilypreparedness.thrivelive.com/shredded-monterey-jack-cheese.html” target=”_blank”]freeze dried monterey jack cheese[/url]
- 1/2 cup freeze dried [url href=”https://simplefamilypreparedness.thrivelive.com/all-products/thrive-foods/vegetables.html” target=”_blank”]veggies[/url] / [url href=”https://simplefamilypreparedness.thrivelive.com/freeze-dried-diced-ham.html” target=”_blank”]ham[/url] / [url href=”https://simplefamilypreparedness.thrivelive.com/freeze-dried-sausage-crumbles.html” target=”_blank”]sausage[/url]
- 1 1/2 Tbsp water
- Mix scrambled egg mix and water
- Add cheese to egg mixture
- Heat non-stick pan over medium high heat.
- Add veggies and saute for about 30-60 seconds, until just starting to brown
- Add 1 1/2 Tbsp water and continue to saute until water has cooked off and veggies are hydrated.
- Remove veggies from pan and set aside.
- Add egg mixture to pan.
- Once sides are beginning to brown, sprinkle veggies over top.
- Let firm up until almost done, and then fold one side over the other with a spatula.
- Let sit for 2-3 more minutes before eating.
Want More Food Storage Recipes?
If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.