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Source: U.S. Department of Defence
CHEESE AND EGGS No.F 008 03
Portion 1 Omelet
2 gal 1-1/3 qts
1/4 cup 1/3 tbsp
3 qts 1 cup
1 Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
2 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for individual omelets on 325 F. griddle.
3 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 2 tablespoons cheese over each omelet when partially set. Continue cooking until eggs
are set and well done. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
4 Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.
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