Green pepper omlet

Yield: 100 Servings

Measure Ingredient
4 ounces BUTTER PRINT SURE
200 \N EGGS SHELL
6⅞ pounds PEPPER SWT GRN FRESH
1 pounds SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE

:

1. SAUTE' FRESH SWEET PEPPERS, MINCED BUTTER OR MARGARINE UNTIL TENDER; DRAIN THOROUGHLY.

2. PLACE SHELED 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 SAUTE'ED PEPPERS 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 WHOLD 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: F00804

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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