- 6 eggs
- ½ cup butter
- Salt and pepper
- ½ cup green onion, chopped
- ½ cup remains of any cold venison
Mix and fry eggs as for an ordinary omelet.
In a separate pan, combine meat and onion and heat.
When omelet is done, spoon game mixture over top.
Fold and serve hot.
For a variation, add grated cheese.