What is the recipe for a full batch of omelette batter?

The recipe for a full batch of omelette batter includes 1 gallon of eggs paired with 10 ounces of omelette batter. This combination reflects the ideal proportions necessary to create a substantial quantity of omelette batter that will maintain the desired texture and flavor. The use of 1 gallon of eggs ensures that there is a sufficient base of protein and richness, while the 10 ounces of additional ingredients enhances the overall consistency and taste. This specific ratio is crucial for achieving the proper cooking qualities and ensures that the final product is both fluffy and satisfying when prepared in a commercial setting like IHOP.

The other options present different ratios that would not provide the same balance and could result in an inferior product in terms of flavor and texture.