Beat eggs lightly. Add flour, salt and milk and beat 5 minutes to make batter smooth and light.

Heat a light frying pan with high sides (approximately 6" in diameter), slowly. To test, sprinkle with drops of water. If bubbles "skitter around", heat is just right. Brush lightly with Parkay Margarine or butter. Pour half the batter (about 1/3 cup). When brown on one side, turn over.

Scatter with 1/4 cup cubed Velveeta and top with half the tomato slices and sprinkle with parsley. Season with salt and pepper. Cover pan so the Velveeta melts faster and cook over low heat until golden brown, about 3 minutes.

Fold in half and serve with tomato ketchup. Remaining batter, cheese and tomatoes will make the second serving. Yield: 2 servings.



"Tyrolean" refers to something from Tyrol, a state located in Western Austria.


"Children all over the world eat Kraft Velveeta Cheese in so many different ways. They eat it because they love its mild taste. Their mothers serve it because it's full of health from milk and helps children grow up strong and healthy. In Austria this is a favorite Velveeta recipe. (Ask any Austrian child!)."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 2911. Submitted 8/27/2010.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From dmparker4

Recipe Rating (out of 5):

It was nice. My son thought it was crepe like in nature, but tasted like an eggy bread. I thought it just tasted like an omelet myself. It's not bad, if you need to feed two people and only have two eggs left, this is a nice breakfast, quick and easy to make.

Comment submitted: 1/29/2012 (#13487)



From dunkit

Recipe Rating (out of 5):

Delightful !! I love it :)

Comment submitted: 9/14/2010 (#11217)

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