Plain Omelet

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 FLOW UNDERNEATH.  CONTINUE COOKING UNTIL EGGS ARE SET.
4.  FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
  :
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: F00800
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.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”