Omelet (Individual)

INGREDIENTS

INSTRUCTIONS

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.  COOK UNTIL BOTTOM IS GOLDEN BROWN.  DO NOT STIR.  IF NECESSARY,
GENTLY LIFT COOKED PORTION WITH A SPATULA TO PERMIT UNCOOKED MIXTURE TO
TO FLOW UNDERNEATH.  CONTINUE COOKING UNTIL EGGS ARE SET.
4.  FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
5.  PREPARE INDIVIDUAL (2 EGG PORTION) OMELETS TO ORDER.  INDIVIDUAL
ASSORTED OMELETS MAY ALSO BE PREPARED USING THE QUANTITIES LISTED FOR
OTHER INGREDIENTS PER OMELET IN THE OTHER VARIATIONS.
  :
NOTE:  1.  IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG
MIX COMBINED WITH 7 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A-8.
NOTE:  2.  TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED
VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR
GRIDDLE.
Recipe Number: F00807
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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