INGREDIENTS

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE  :  PLACE SHELLED EGGS IN MIXER BOWL.
USING WIRE WHIP, BEAT JUST ENOUGH  TO THOROUGHLY BLEND YOLKS AND
WHITES. POUR 1/3 CUP EGG MIXTURE FOR  INDIVIDUAL OMELETS ON GREASED
GRIDDLE. 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. FOLD
OMELET IN HALF OR INTO THIRDS MAKING  A LONG OVAL SHAPED OMELET. SERVE
IMMEDIATELY. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 2.5mg
Sodium: 0mg
Potassium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g