cheese omelet

Categories
Yield
100 Servings
MeasureIngredient
4 pounds CHEESE CHEDDER
200  EGGS SHELL
1 pounds SHORTENING; 3LB

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 ⅓ 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 (½-NO. 10 CN) CANNED, DEHYDRATED AMERICAN CHEESE COMBINED WITH 1½ 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, .

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