Frank's Recipes! Ham and Cheese Omelet for 100

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Ham and Cheese Omelet for 100

Servings: 100 Portions (2 1/2 Gallons)
Portions: 1 Omelet Each
Temperature: 325 degrees F. Griddle

3 quart (4 lb) cheese, grated or shredded
1 1/2 quart (2 lb) ham, canned, chopped
2 1/2 gallon (200 eggs) Eggs, whole
4 2/3 tablespoon (3 oz) salt
2 teaspoon pepper, black
2 cups (1 lb) shortening, melted or salad oil

Place shelled eggs in mixer bowl. Using wire whip, beat just enough to blend yolks and
whites. Add salt and pepper; mix thoroughly.

Pour 1/3 cup (1-3 oz ladle) egg mixture for individual omelets on greased griddle. Cook
until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with
a spatula to permit uncooked mixture to flow underneath. Sprinkle about 2 tablespoon cheese
and 1 tablespoon ham over eggs when partially set. Continue cooking until eggs are set. Fold
omelet in half or into thirds making a long oval shaped omelet. Serve immediately or
place in a hot steam table pan.

NOTE:
Prepared assortment of omelet ingredients may be set up in individual containers and
placed near griddle.

COOK TO ORDER:
2 eggs may be shelled into individual bowls and then yolks and whites blended together using a fork.