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Lynn's Country Omelet

8 eggs
¼ c. milk
¼ c. finely chopped onion
¼ c. finely diced green pepper
1 c. frozen shredded hash browns -- thawed and patted dry
¼ t. salt
¼ t. pepper
1 T. butter
salt and pepper to taste
¾ c. shredded Cheddar cheese
1 T. butter
1 T. flour
1 c. milk
½ t. beef bouillon granules
1/8 t. pepper
dash salt
 
 
In a large bowl, beat together:

8 eggs
¼ c. milk

Stir in:
¼ c. finely chopped onion
¼ c. finely diced green pepper
1 c. frozen shredded hash browns, thawed and patted dry
salt & pepper

In a large skillet, heat:

1 T. butter

Pour in egg mixture and cook over medium heat until eggs are cooked through, stirring occasionally to scramble.

If desired, re-season with:

salt and pepper to taste

Stir in:

¾ c. shredded Cheddar cheese
Heat until almost melted.

In a separate saucepan, melt:

1 T. butter

Whisk in:
1 T. flour

Cook for one minute, stirring until blended.

Gradually add:

1 c. milk

Bring to a boil.

Boil for 1 minute, stirring constantly.

Reduce heat to medium-low.

Add:

½ t. beef bouillon granules
 pepper & salt

Simmer for 2-3 minutes, stirring occasionally.

Pour gravy over eggs and serve immediately.

The secret of success is to know something nobody else knows.

- Aristotle Onassis