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Bacon Omelet


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Ingredients:

  • 5 lb BACON;SLICED FZ
  • 200 EGGS SHELL
  • 1 lb SHORTENING; 3LB

Directions:

TEMPERATURE - 325 F. GRIDDLE :
 
1. FRY CHOPPED BACON UNTIL CRISP; DRAIN THOROUGHLY.
 
2. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.
 
3. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
 
4. SPRINKLE 1 TBSP BACON OVER EGGS WHEN PARTIALLY SET.
 
5. FOLD OMELET 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: F00801
 
SERVING SIZE: 1 OMELET
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.