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Spanish Omelet
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 008 12
SPANISH OMELET
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
183 cal
9g
12 g
11 g
392 mg
364 mg
82 mg
Ingredient
Weight
Measure
Issue
SPANISH SAUCE
2 gal 1/4 qts
EGGS,WHOLE,FROZEN
20 lbs
2 gal 1-1/3 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Prepare 1 recipe Spanish Sauce, Recipe No. O 005 01 for use in Step 6. CCP: Hold for service at 140 F. or higher.
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 individual omelets on 325 F. griddle.
4
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. Continue cooking until eggs are set. 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.
6 Serve each omelet with 2 ounces of heated Spanish Sauce, Recipe No. O 005 01. CCP: Hold for service at 140 F. or higher.



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Spanish Omelet

Yield: 100 Portion: 1 Omelet
Calories: 183 cal
Carbohydrates: 9g
Protein: 12 g
Fat: 11 g
Cholesterol: 392 mg
Sodium: 364 mg
Calcium: 82 mg

Ingredient Weight Measure Issue
SPANISH SAUCE 2 gal 1/4 qts
EGGS,WHOLE,FROZEN 20 lbs 2 gal 1-1/3 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Prepare 1 recipe Spanish Sauce, Recipe No. O 005 01 for use in Step 6. CCP: Hold for service at 140 F. or higher.
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 individual omelets on 325 F. griddle.
4
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. Continue cooking until eggs are set. 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.
6 Serve each omelet with 2 ounces of heated Spanish Sauce, Recipe No. O 005 01. 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/spanish_omelet.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence