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Veggie Egg Pocket
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 013 00
VEGGIE EGG POCKET
Yield 100
Portion 1 Serving
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
319 cal
45 g
20 g
6g
5 mg
952 mg
172 mg
Ingredient
Weight
Measure
Issue
MUSHROOMS,CANNED,SLICED,DRAINED
3-1/8 lbs
2 qts 1 cup
SQUASH,ZUCCHINI,FRESH,SHREDDED
3-1/4 lbs
2 qts 3-7/8 cup
3-3/8 lbs
CARROTS,FRESH,SHREDDED
4-7/8 lbs
1 gal 1 qts
6 lbs
11 oz
2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
EGG SUBSTITUTE,PASTEURIZED
22-1/8 lbs
2 gal 2 qts
SALT
5/8 oz
1 tbsp
SALAD DRESSING,RANCH,FAT FREE
6-1/3 lbs
3 qts
CHEESE,PARMESAN,GRATED
1 lbs
1 qts 1/2 cup
ONIONS,FRESH,CHOPPED
2-1/4 lbs
1 qts 2-3/8 cup
2-1/2 lbs
DILL WEED,DRIED
2/3 oz
1/4 cup 2-1/3 tbsp
PEPPER,WHITE,GROUND
1/4 oz
1 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREAD,PITA,WHITE,8-INCH
10-1/2 lbs
50 each
Method
1 Combine mushrooms, carrots, and zucchini. Add flour; toss lightly to coat vegetables.
2 Place egg substitute, ranch dressing, cheese, onions, dillweed, salt and pepper in mixer bowl. Using a wire whip, blend at low
speed 1 minute.
3 Add vegetable mixture; mix at low speed 1 minute or until blended.
4 Lightly spray each steam table pan with non-stick cooking spray. Pour 1 gallon of egg mixture in each lightly sprayed pan.
5 Using a convection oven, bake 45-55 minutes or until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
6 Cut pita pockets in half. Fill each half with 3/4 cup egg mixture. Serve 1 half pocket. CCP: Hold at 140 F. higher for service.



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Veggie Egg Pocket

Yield: 100 Portion: 1 Serving
Calories: 319 cal
Carbohydrates: 45 g
Protein: 20 g
Fat: 6g
Cholesterol: 5 mg
Sodium: 952 mg
Calcium: 172 mg

Ingredient Weight Measure Issue
MUSHROOMS,CANNED,SLICED,DRAINED 3-1/8 lbs 2 qts 1 cup
SQUASH,ZUCCHINI,FRESH,SHREDDED 3-1/4 lbs 2 qts 3-7/8 cup 3-3/8 lbs
CARROTS,FRESH,SHREDDED 4-7/8 lbs 1 gal 1 qts 6 lbs
FLOUR,WHEAT,GENERAL PURPOSE 11 oz 2-1/2 cup
EGG SUBSTITUTE,PASTEURIZED 22-1/8 lbs 2 gal 2 qts
SALT 5/8 oz 1 tbsp
SALAD DRESSING,RANCH,FAT FREE 6-1/3 lbs 3 qts
CHEESE,PARMESAN,GRATED 1 lbs 1 qts 1/2 cup
ONIONS,FRESH,CHOPPED 2-1/4 lbs 1 qts 2-3/8 cup 2-1/2 lbs
DILL WEED,DRIED 2/3 oz 1/4 cup 2-1/3 tbsp
PEPPER,WHITE,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,PITA,WHITE,8-INCH 10-1/2 lbs 50 each

Method:
1 Combine mushrooms, carrots, and zucchini. Add flour; toss lightly to coat vegetables.
2 Place egg substitute, ranch dressing, cheese, onions, dillweed, salt and pepper in mixer bowl. Using a wire whip, blend at low
speed 1 minute.
3 Add vegetable mixture; mix at low speed 1 minute or until blended.
4 Lightly spray each steam table pan with non-stick cooking spray. Pour 1 gallon of egg mixture in each lightly sprayed pan.
5 Using a convection oven, bake 45-55 minutes or until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
6 Cut pita pockets in half. Fill each half with 3/4 cup egg mixture. Serve 1 half pocket. CCP: Hold at 140 F. higher for service.

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/veggie_egg_pocket.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence