Egg Dutch is one of the first recipes that ever appeared in the Amish Cook column, put in there first by Elizabeth Coblentz, the original Amish Cook. This is really just a hearty omelet…the flour bulks it up a bit and the milk makes it nice and fluffy. It’s definitely a great way to start your day! Thanks to reader Theresa for making this and sharing the photo with us!
1 teaspoon salt
pepper to taste
1 heaping tablespoon flour
1 cup milk
Put eggs, salt, pepper, flour and milk into a medium bowl. Beat. Pour into a greased skillet and cover with a tight lid. Place over medium heat. Cut and turn when half done and finish baking.