SWISS SCRAMBLED EGGS
Instructions:
- 4 tbs margarine
- 2 tbs onion flakes
- 1/2 cups water
- 4 tbs dry milk
- 1 cup shredded Swiss cheese
- 2 tsp Worcestershire sauce
- 12 eggs, beaten
- salt and pepper to taste
- Tobasco to taste
- Melt margarine in large skillet.
- Add onion flakes.
- Combine water, dry milk, Worcestershire sauce, and cheese, and add to eggs.
- Pour into skillet and cook over low heat, stirring until set.
- Season with salt, pepper, and Tobasco to taste.
- Great with Red Pepper Biscuits.