Instructions: 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

(1-NO. 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 (1/2-NO. 10 CN) CANNED, DEHYDRATED AMERICAN CHEESE COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR GRATED OR SHREDDED CHEESE. SEE RECIPE NO. F-G-

1.

SERVING SIZE: 1 OMELET

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.