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Ингредиенты
- 4 lb HAM SECTIONED CURED
- 1 3/4 lb BUTTER PRINT SURE
- 200 x Large eggs SHELL
- 8 lb POTATOES FRENCH FZ
- 1 lb ONIONS DRY
- 1 lb SHORTENING, 3LB
Инструкции
- TEMPERATURE: 325 F. GRIDDLE
- 1. Saute/fry' COOKED DICED POTATOES, Minced, CANNED HAM, AND Minced ONIONS, BUTTER Or possibly MARGARINE. Add in Minced PARSLEY.
- 2. PLACE SHELLED Large eggs IN MIXER BOWL. USING WIRE WHIP, BEAT JUST Sufficient TO THOROUGHLY BLEND YOLKS AND WHITES.
- 3. POUR 1/3 C. EGG Mix FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
- 4. SPRINKLE Mix OVER Large eggs WHEN PARTIALLY SET.
- 5. FOLD OMELET IN HALF Or possibly INTO THIRDS MAKING A LONG OVAL SHAPED OMELET. SERVE IMMEDIATELY.
- NOTE:
- 1. IN STEP 1, 6 LB 4 Ounce (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 1/2 Quart Hot WATER MAY BE USED FOR WHOLE EGGE.
- NOTE:
- 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.
- SERVING SIZE: 1 OMELET
