| The Breakfast Anytime Chef presents ... The Byron Omelet at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Breakfast Anytime! | More Omelets | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| This is how Byron Erdman would have made it. |
Olive Oil for the pan
3 slices of regular Lebanon bologna
2 brown eggs
Ketchup
Ranch salad dressing
Salt and pepper to taste
3 slices of regular Lebanon bologna
2 brown eggs
Ketchup
Ranch salad dressing
Salt and pepper to taste
Cut the Lebanon bologna into 1/2-inch slices, and fry it in some olive
oil in a non-stick skillet over medium heat.
In a bowl, beat the eggs for scrambling, adding a little water to make
them creamy. When the meat in the pan is heated through but not too
well done, pour the mixture in. After it sets across the bottom, pull the
sides to the center to keep it from "caking".
Remove the omelet from the heat while it still looks a bit wet. Serve
on a luncheon plate topped with tomato ketchup and Ranch dressing,
with coffee and toast on the side. Serves one.
oil in a non-stick skillet over medium heat.
In a bowl, beat the eggs for scrambling, adding a little water to make
them creamy. When the meat in the pan is heated through but not too
well done, pour the mixture in. After it sets across the bottom, pull the
sides to the center to keep it from "caking".
Remove the omelet from the heat while it still looks a bit wet. Serve
on a luncheon plate topped with tomato ketchup and Ranch dressing,
with coffee and toast on the side. Serves one.