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1
Shred small red potato
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2
Rinse in colander and drain on paper towels to remove as much water as possible
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3
Fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook
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4
Remove from heat and set aside
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5
Assemble all ingredients
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6
Scramble together eggs, powdered milk, water, and pepper in a bowl till the eggs look nice and blended (they will be a sharp yellow color)
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7
To a large non-stick skillet, add the butter and 1/2 tsp of bacon grease (you can omit this if you prefer; it gives a little added flavor to the eggs)
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8
Turn to 7 or 8 on electric range (or med high)
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9
When butter his hot, add the egg mixture, and coat the bottom of the pan with the egg
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10
It will be thin, depending on the size of your pan, but that is the way that it should be
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11
Try to keep it even as it cooks in the pan
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12
When the center begins to become solid,and shiny, turn heat down to med low so as not to brown the bottom too much( a little is ok) and start layering the other ingredients on one half of the egg mixture as follows, potato mixture, mushrooms, bacon, onions, tomatoes and cheese
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13
Fold other half over the ingredients carefully so as not to tear it
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14
Remove from heat and cover for 2 minute Serve with buttered toast
