|
| |
No.F 008 10
CHEESE AND EGGS
WESTERN OMELET
60 mg
237 mg
396 mg
11 g
13 g
4 g
170 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield 100
1 Omelet
Portion
Ingredient
ONIONS,FRESH,CHOPPED
COOKING SPRAY,NONSTICK
PEPPERS,GREEN,FRESH,CHOPPED
HAM,COOKED,BONELESS
EGGS,WHOLE,FROZEN
COOKING SPRAY,NONSTICK
Issue
Measure
Weight
4-1/4 lbs
2 oz
5-1/4 lbs
2 lbs
20 lbs
2 oz
3 qts
1/4 cup 1/3 tbsp
1 gal
4-2/3 lbs
6-3/8 lbs
2 gal 1-1/3 qts
1/4 cup 1/3 tbsp
Method
1
2
3
4
5
Lightly spray griddle with non-stick cooking spray. Cook onions and peppers until tender.
Chop or grind ham. Combine cooked onions and peppers with chopped ham; mix thoroughly.
Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on 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 3 tablespoons onion/pepper/ham mixture over eggs when partially set. Continue
cooking until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
Fold omelet in half or into thirds making a long, oval shaped omelet. CCP: Hold for service at 140 F. or higher.
6
|
