Green pepper omlet
100 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | ounces | BUTTER PRINT SURE |
200 | EGGS SHELL | |
6⅞ | pounds | PEPPER SWT GRN FRESH |
1 | pounds | SHORTENING; 3LB |
Directions
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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