TEMPERATURE: 325 F. GRIDDLE
:
1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH
TO THOROUGHLY BLEND YOLKS AND WHITES.
2. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
3. USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE; SPRINKLE 2 TBSP
(1-NO. 30 SCOOP) OVER EGGS WHEN PARTIALLY SET.
4. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
:
NOTE: 1 LB 8 OZ (1/2-NO. 10 CN) CANNED, DEHYDRATED AMERICAN CHEESE
COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR GRATED OR SHREDDED
CHEESE. SEE RECIPE NO. F-G-1.
Recipe Number: F00803
SERVING SIZE: 1 OMELET
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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