Brother John’s <i>‘Tater Soup</i> » Cheese Omelet, Scrapple, Toast and Jam

Cheese Omelet, Scrapple, Toast and Jam

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By Brother John

If you have a recipe that calls for Egg Yolks, you can save the Egg Whites to make a yummy breakfast. Depending on how many you have, you can simply add one (or more) regular eggs and make a tasty Cheese Omelet. You get plenty of flavor from the whole egg portion and the egg whites will blend right in.

Recently I made potato soup and had leftover hard boiled egg whites. I simply chopped them up finely, and added them to one regular egg. I mixed into that some onion flakes, sea salt, and freshly ground black pepper. I fried up one side, flipped the omelet, added my cheese, and folded the whole thing in half. I then made a side order or farm fresh scrapple and had some of Sister Eydie’s blackberry jam on toast. Yummy!

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