What goes in to the giant omelette that's annually made in Abbeville? 50 pounds of onions, 75 bell peppers, 6 1/2 gallons of milk and 52 pounds of butter, just to name a few ingredients.
The staple, of course, is eggs. The chefs use 5,000 eggs plus one for each year the Giant Omelette Celebration has happened— that's 5,034 eggs this year.
The most important part, however, is plenty of manpower. Take a look at how this massive feast comes together.