Recipe#235

Servings: YIELD: 100 Portions (2 1/2 Gallons)
Portions: 1 Omelet Each
Pan Size:
Temperature: 325 degrees F. Griddle

INGREDIENTS

3 qt. (4 lb) onions, chopped
1 gal. (4 lb) green peppers, chopped
1 cup (8 oz) butter or margarine1 1/2 qt. (2 lb) ham, canned, chopped or grind
2 1/2 gal. (200 eggs) Eggs, whole
4 2/3 tbsp. (3 oz) salt
2 tsp. pepper, black
2 cups (1 lb) shortening, melted or salad oil

INSTRUCTIONS

Saute onions and peppers in butter or margarine until tender; drain thoroughly. Combine onions and green peppers with chopped ham; mix thoroughly. Set aside.

Place shelled eggs in mixer bowl. Using wire whip, beat just enough to blend yolks and whites. Add salt and pepper; mix thoroughly.

Pour 1/3 cup (1-3 oz ladle) egg mixture for individual omelets on greased griddle. Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked mixture to flow underneath. Sprinkle about 3 tbsp. onion, green pepper and ham mixture over eggs when partially set. Continue cooking until eggs are set. Fold omelet in half or into thirds making a long oval shaped omelet. Serve immediately or place in a hot steam table pan.

NOTE: Prepared assortment of omelet ingredients may be set up in individual containers and placed near griddle.
COOK TO ORDER: 2 eggs may be shelled into individual bowls and then yolks and whites blended together using a fork.