Yield: 100 portions
Each Portion: 1 Omelet plus 2 Tablespoons Sauce
| Ingredients | Weights | Measure |
|---|---|---|
| SAUCE | ||
| Shortening, Melted
or Salad Oil
|
8 ounces | 1 cup |
| Flour, Wheat, General
Purpose, Sifted
|
8 ounces | 2 cups |
| Soup and Gravy
Base, Chicken or Beef
|
4 ounces | 2/3 cup |
| Water, Boiling | 1 gallon | |
| Soy Sauce | 1 cup | |
| Molasses | 2 tablespoons | |
| EGG MIXTURE | ||
| Onions, Dry,
Finely Chopped
|
1 lb 4 ounces | 3-3/4 cups |
| Peppers, Sweet, Fresh
Finely Chopped
|
8 ounces | 1-1/2 cups |
| Shortening, melted,
salad oil or olive oil
|
2 ounces | 1/4 cup |
| Meat, cooked, chopped | 4 lb | |
| Bean sprouts,
canned, drained
|
6 lb 6 ounces | 3-1/2 quart (1 No. 10 can) |
| Pepper, black | 2 teaspoons | |
| Eggs, whole, beaten | 6 lb | 11-1/4 cups (60 eggs) |
| Shortening, melted,
or salad oil
|
1 lb | 2 cups |
SAUCE:
- Blend shortening or salad oil and flour; stir until smooth.
- Stir soup and gravy base into boiling water to make stock. Add flour mixture to stock; mix well. Bring to a boil. Reduce heat. Simmer 10 minutes or until thickened.
- Add soy sauce and molasses. Simmer 5 minutes.
- Set aside for use in Step 9.
EGG MIXTURE:
- Saute onions and peppers in shortening, salad oil or olive oil until tender.
- Combine sauteed vegetables, meat, bean sprouts, and pepper. Mix well.
- Add eggs to meat mixture. Blend well.
- Place 1/3 cup mixture on well greased griddle. Cook about 3 minutes on each side or until well done.
- Pour 2 tablespoons (1 Size 0 Ladle) sauce over each omelet just before serving.
NOTE:
- In Step 5, 1 lb 6 ounces dry onions A.P. will yield 1 lb 4 ounces finely chopped onions and 10 ounces sweet peppers A.P. will yield 8 ounces finely chopped peppers.
- In Step 5, 2-1/2 ounces (2/3 cup plus 3 tablespoons) dehydrated onions and 1-1/2 ounces (1-1/4 cups) dehydrated green peppers or 8 ounces frozen, diced, green peppers may be used. Thaw peppers.
- In Step 6, 7 lb (7-No. 303 cans) canned, drained bean sprouts may be used.
- In Step 6, beef, chicken, ham, veal or pork may be used.