Hopi Omelette |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 dozen fresh eggs, warmed to room temperature | 3/8 cup finely ground blue cornmeal | 4 tablespoons shortening or drippings |
| seasonings, as desired | ||
| 1 | Beat 10 eggs until light and frothy. |
| 2 | Gradually add blue cornmeal to eggs, while continuing to beat. Add seasonings. |
| 3 | Slightly stir 2 remaining eggs and fold into mixture. |
| 4 | Heat shortening in heavy skillet or pan with deep sides, coating it thoroughly. |
| 5 | Pour egg mixture into hot pan and bake at 400 F. for ten minutes. Reduce heat to 350 F. and continue baking until eggs are firm but still fluffy (fifteen to twenty minutes). |