Bauernfruestueck (Farmer's Omelet) Recipe

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   TEMPERATURE: 325 F. GRIDDLE

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   1.

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   Saute/fry' COOKED DICED POTATOES, Minced, CANNED HAM, AND Minced ONIONS, BUTTER Or possibly MARGARINE.

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   Add in Minced PARSLEY.

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   2.

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   PLACE SHELLED Large eggs IN MIXER BOWL.

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   USING WIRE WHIP, BEAT JUST Sufficient TO THOROUGHLY BLEND YOLKS AND WHITES.

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   3.

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   POUR 1/3 C. EGG Mix FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

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    4.

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    SPRINKLE Mix OVER Large eggs WHEN PARTIALLY SET.

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    5.

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    FOLD OMELET IN HALF Or possibly INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.

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    SERVE IMMEDIATELY.

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    NOTE:

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    1.

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    IN STEP 1, 6 LB 4 Ounce (5-NO.

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    3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 1/2 Quart Hot WATER MAY BE USED FOR WHOLE EGGE.

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    NOTE:

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    2.

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    TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS.

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    SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.

* Per serving · 4 servings · Values may vary.