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Mexican Omelets

4" X 5" dehydrated salsa
2 TBSP dried onions
2 TBSP dried peppers
2 TBSP dried tomatoes
2 TBSP dried squash
1/4 cup powdered eggs
2 TBSP powdered milk
1 TBSP flour


In one sip lock baggie combine all dry vegetables. In another sip lock baggie combine eggs, milk and flour.

At camp rehydrate salsa in 1/3 cups of water. With enough water to cover rehydrate vegetables. Drain off excess water in a one cup measuring cup. Stir in the egg mixture.

Sauté vegetables in 1 TBSP oil or margarine, then add omelet mixture and cheese if you wish. Rotate and scrap pan often to prevent burning. When down top with salsa.


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