3 Egg Cheese Omelet

 

½ C. Freeze Dried Shredded Cheddar Cheese (Thrive Life)

1 ¾ T. (Cold) Water

 

Place cheese in Ziploc bag. Sprinkle water over cheese. In normal times, it’s good to refrigerate while it rehydrates, about 30 minutes, for the best cheese consistency. It works OK in an omelet without doing that.

 

¼ C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

6 T. Water

Salt, Pepper, and any desired herbs

Whisk powdered egg crystals with water in a small bowl, seasoning as desired.

½ T. Oil (or butter)

 

Heat oil in a non-stick pan over medium-high heat. Reduce heat to medium once oil is hot. Pour in egg mixture and allow to set lightly, without browning. With rubber spatula, lift the set layer of egg up on one side and tilt pan to allow uncooked egg to flow underneath. Repeat on the other side. If the eggs release excess water, you can blot it with a clean towel or carefully drain off (this happens more often with smaller amounts of egg than large quantities). Once egg is fully set, carefully flip over, top with rehydrated cheese, then fold in half and serve.

You can of course add other ingredients to your cheese filling. Try adding dehydrated green onion to the eggs before pouring, or rehydrating onions and mushrooms and / or sausage crumbles and adding those to your omelet (I would sauté them a bit, just pour my egg over and incorporate the vegetables into the egg part of the omelet with just cheese inside for the easier method)