Ingredient List:

• 6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
• 1 C. Milk (3 T. Powdered Milk + 1 C. Water)
• 1/2 C. All Purpose Flour
• 1/2 t. Salt
• 1/4 t. Pepper
• 1 C. Shredded Cheddar Cheese

Directions:

1. Place eggs and milk in a blender.  Add the flour, salt and pepper; cover and process until smooth.  Pour into a greased 9×13 pan.  Bake at 450 for 20 minutes or until eggs are set.
2. Sprinkle with cheese.  Roll up in pan, starting with a short side.  Place with seam side down on a serving platter.  Cut into 3/4 inch slices.

Tip: If yours puffs up, don’t worry.  Just poke holes in the “bubbles” and it will still roll up fine.

My Comments:  I can’t wait to try this out.  I’m going to try it with some fresh ground wheat instead of all purpose flour to see if it works well with that.  If so, it really is a simple and truly long-term food storage based meal.

How would you improve this dish?