Instructions: 1. CHEESE OMELET: FOLLOW STEPS 1 AND 2 IN S00800. IN STEP 3 USE 4 LB SHREDDED CHEDDAR CHEESE; SPRINKLE 2 TB OVER EGGS WHEN PARTIALLY SET.

FOLLOW STEP 4.

2. SAUTE 6 LB 14 OZ FRESH SWEEP PEPPERS
BUTTER OF MARGARINE UNTIL TENDER: DRAIN THOROUGHLY. FOLLOW STEPS 1 and 2. IN STEP 3 SPRINKLE 2 TB SAUTEED PEPPERS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

3. HAM OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB HAM OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP

4. 4. MUSHROOM OMELET: DRAIN 7 LB 2 OZ CANNED MUSHROOMS; SAUTE IN 8 OZ BUTTER OR MARGARINE. FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 2 TB MUSHROOMS OVER PARTIALLY SET EGGS. FOLLOW STEP 4.

5. ONION OMELET: SAUTE 4 LB CHOPPED ONIONS(4 LB 7 OZ A.P.)IN 4 OZ BUTTER OR MARGARINE UNTIL TENDER DRAIN THOROUGHLY; FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 1 TB ONIONS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

6. TOMATO OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 FRESH TOMATOES( 6 LB 6 OZ A.P.); SPRINKLE 2 TB TOMATOES OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

SERVING SIZE: S/S

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