onion omelet

Categories
Yield
100 Servings
MeasureIngredient
4 ounces BUTTER PRINT SURE
200  EGGS SHELL
4 pounds ONIONS DRY
1 pounds SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE

:

1. SAUTE CHOPPED ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; DRAIN THOROUGHLY.

2. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.

3. POUR ⅓ CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

4. SPRINKLE ONIONS OVER EGGS WHEN PARTIALLY SET.

5. 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 7½ 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: F00809

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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