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| 2 x ca. 450 g | Ham Sectioned Cured |
| 4 x ca. 450 g | Cheese Chedder |
| 200 | eggs shell |
| 1 x ca. 450 g | Shortening; 3LB |
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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.
Mix Combined With 7 1/2 Qt Warm Water May Be Used For Whole Eggs. See Recipe No. A-8.
Variations. Set Up Ingredients In Individual Containers And Place Near Griddle.
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