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Onion Omelet
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 008 09
ONION OMELET
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
150 cal
3g
11 g
10 g
392 mg
121 mg
57 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-2/3 lbs
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 onions until tender.
2
Place thawed eggs in a 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. If necessary, gently lift cooked portion with a spatula to permit uncooked
4
portion to flow underneath. Sprinkle 1 tablespoon onions over eggs when partially set. Continue cooking until eggs are set and
well done. 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.



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Onion Omelet

Yield: 100 Portion: 1 Omelet
Calories: 150 cal
Carbohydrates: 3g
Protein: 11 g
Fat: 10 g
Cholesterol: 392 mg
Sodium: 121 mg
Calcium: 57 mg

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
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 onions until tender.
2
Place thawed eggs in a 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. If necessary, gently lift cooked portion with a spatula to permit uncooked
4
portion to flow underneath. Sprinkle 1 tablespoon onions over eggs when partially set. Continue cooking until eggs are set and
well done. 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/onion_omelet.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence