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Breakfast Pita
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 012 01
BREAKFAST PITA
Yield 100
Portion 1 Pita
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
418 cal
55 g
21 g
12 g
167 mg
801 mg
198 mg
Ingredient
Weight
Measure
Issue
EGG WHITES,FROZEN,THAWED
7-1/2 lbs
3 qts 2 cup
EGGS,WHOLE,FROZEN
7-1/2 lbs
3 qts 2 cup
CHEESE,CHEDDAR,SHREDDED
2-2/3 lbs
2 qts 2-5/8 cup
SAUSAGE,PORK,COOKED,DICED
2 lbs
TOMATOES,FRESH,CHOPPED
2 lbs
1 qts 1 cup
2 lbs
1 lbs
2-5/8 cup
1 lbs
ONIONS,FRESH,CHOPPED
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
OREGANO,CRUSHED
1/2 oz
3 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
BREAD,PITA,WHITE,8-INCH
21 lbs
100 each
Method
1 Combine egg whites and eggs. Blend thoroughly.
2 Combine cheese, sausage, tomatoes, onions, pepper and oregano; mix thoroughly.
3 Pour about 1 quart egg mixture on lightly greased griddle. Cook until partially set. Add cheese-sausage mixture. Cook until
cheese is melted and eggs are firm. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Cut off top third of pita pocket and place eggs in the pocket. Place pockets on sheet pans. Using a convection oven, bake at 350 F.
for 5 minutes or until warm and pliable on high fan, closed vent.
5 Place about 1/2 cup egg mixture in each pocket. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
Notes
1 In Step 2, 3-1/4 pounds (1/2 No. 10 can) of canned diced tomatoes may be used per 100 portions. Drain before using.



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Breakfast Pita

Yield: 100 Portion: 1 Pita
Calories: 418 cal
Carbohydrates: 55 g
Protein: 21 g
Fat: 12 g
Cholesterol: 167 mg
Sodium: 801 mg
Calcium: 198 mg

Ingredient Weight Measure Issue
EGG WHITES,FROZEN,THAWED 7-1/2 lbs 3 qts 2 cup
EGGS,WHOLE,FROZEN 7-1/2 lbs 3 qts 2 cup
CHEESE,CHEDDAR,SHREDDED 2-2/3 lbs 2 qts 2-5/8 cup
SAUSAGE,PORK,COOKED,DICED 2 lbs
TOMATOES,FRESH,CHOPPED 2 lbs 1 qts 1 cup 2 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-5/8 cup 1 lbs
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,PITA,WHITE,8-INCH 21 lbs 100 each

Method:
1 Combine egg whites and eggs. Blend thoroughly.
2 Combine cheese, sausage, tomatoes, onions, pepper and oregano; mix thoroughly.
3 Pour about 1 quart egg mixture on lightly greased griddle. Cook until partially set. Add cheese-sausage mixture. Cook until
cheese is melted and eggs are firm. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Cut off top third of pita pocket and place eggs in the pocket. Place pockets on sheet pans. Using a convection oven, bake at 350 F.
for 5 minutes or until warm and pliable on high fan, closed vent.
5 Place about 1/2 cup egg mixture in each pocket. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
Notes
1 In Step 2, 3-1/4 pounds (1/2 No. 10 can) of canned diced tomatoes may be used per 100 portions. Drain before using.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/breakfast_pita.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence