Temperature: 325 F. Griddle

1. Saute Chopped Onions In Butter Or Margarine Until Tender; 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 Onions Over Eggs When Partially Set.

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

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.