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
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 184 (74%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 394.5mg||121 %|
|Sodium 235.9mg||8 %|
|Potassium 135.7mg||4 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 15.6g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 250
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