Recipe - Cheese Omelet

4 pound CHEESE CHEDDER
200 EGGS SHELL
1 pound 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 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

3. USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE; SPRINKLE 2 TBSP
(1NO. 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 (1/2NO. 10 CN) CANNED, DEHYDRATED AMERICAN CHEESE
COMBINED WITH 1 One half CUPS WARM WATER MAY BE USED FOR GRATED OR SHREDDED
CHEESE. SEE RECIPE NO. FG1.

Recipe Number: F00803

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.