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 AND CHOPPED, CANNED HAM; SPRINKLE CHEESE AND HAM OVER EGGS WHEN PARTIALLY SET. 4. FOLD OMELETS IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET. SERVE IMMEDIATELY. : NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE. Recipe Number: F00806 SERVING SIZE: 1 OMELET From the (actually used today!). Downloaded from G Internet, G Internet.