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. Cook Until Bottom Is Golden Brown. Do Not Stir. If Necessary, Gently Lift Cooked Portion With A Spatula To Permit Uncooked Mixture To To Flow Underneath. Continue Cooking Until Eggs Are Set.

4. Fold Omelet In Half Or Into Thirds Making A Long Oval Shaped Omelet. Serve Immediately.

5. Prepare Individual (2 Egg Portion) Omelets To Order. Individual Assorted Omelets May Also Be Prepared Using The Quantities Listed For Other Ingredients Per Omelet In The Other Variations.

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.