200    EGGS SHELL
6 1/4 lb TOMATOES FRESH
1 lb SHORTENING; 3LB

1. placed 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. finely chop fresh tomatoes; sprinkle tomatoes over eggs when
partially set.

4. fold omelets 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.

note: 2. to serve assorted omelets, prepare ingredients for desired
variations. set up ingredients in individual containers and place near griddle.