| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Mushroom Omelet
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
CHEESE AND EGGS No.F 008 08
MUSHROOM OMELET
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
151 cal
3g
11 g
10 g
392 mg
258 mg
57 mg
Ingredient
Weight
Measure
Issue
MUSHROOMS,CANNED,SLICED,DRAINED
7-1/8 lbs
1 gal 1-1/8 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
EGGS,WHOLE,FROZEN
20 lbs
2 gal 1-1/3 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Lightly spray griddle with non-stick cooking spray. Cook mushrooms until tender.
2
Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
3
Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on 325 F. griddle.
Cook until bottom is golden brown. DO NOT STIR. When omelet is partially set, sprinkle about 1-1/2 tablespoon mushrooms
4
over eggs and continue cooking until eggs are set and well done. If necessary when cooking, lift cooked portion with spatula to let
uncooked mixture flow underneath. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell
eggs.
5 Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
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/mushroom_omelet.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Mushroom Omelet

Yield: 100 Portion: 1 Omelet
Calories: 151 cal
Carbohydrates: 3g
Protein: 11 g
Fat: 10 g
Cholesterol: 392 mg
Sodium: 258 mg
Calcium: 57 mg

Ingredient Weight Measure Issue
MUSHROOMS,CANNED,SLICED,DRAINED 7-1/8 lbs 1 gal 1-1/8 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
EGGS,WHOLE,FROZEN 20 lbs 2 gal 1-1/3 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Lightly spray griddle with non-stick cooking spray. Cook mushrooms until tender.
2
Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
3
Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on 325 F. griddle.
Cook until bottom is golden brown. DO NOT STIR. When omelet is partially set, sprinkle about 1-1/2 tablespoon mushrooms
4
over eggs and continue cooking until eggs are set and well done. If necessary when cooking, lift cooked portion with spatula to let
uncooked mixture flow underneath. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell
eggs.
5 Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.

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/mushroom_omelet.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence