Recipe - Onion Omelet

4 ounce BUTTER PRINT SURE
200 EGGS SHELL
4 pound ONIONS DRY
1 pound 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 1/3 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 (5NO. 3 CYL CN) CANNED, DEHYDRATED EGG
MIX COMBINED WITH 7 One half QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A8.

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, http://www.erols.com/hosey.