INGREDIENTS

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE
  :
1.  PLACED 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.  FINELY CHOP FRESH TOMATOES; SPRINKLE TOMATOES OVER EGGS WHEN
PARTIALLY SET.
4.  FOLD OMELETS 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: F00811
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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