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Western Omelet
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 008 10
WESTERN OMELET
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
170 cal
4g
13 g
11 g
396 mg
237 mg
60 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
PEPPERS,GREEN,FRESH,CHOPPED
5-1/4 lbs
1 gal
6-3/8 lbs
2 lbs
HAM,COOKED,BONELESS
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 and peppers until tender.
2
Chop or grind ham. Combine cooked onions and peppers with chopped ham; mix thoroughly.
3
Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
4
Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on griddle.
Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked
5
mixture to flow underneath. Sprinkle about 3 tablespoons onion/pepper/ham mixture over eggs when partially set. Continue
cooking until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
6 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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Western Omelet

Yield: 100 Portion: 1 Omelet
Calories: 170 cal
Carbohydrates: 4g
Protein: 13 g
Fat: 11 g
Cholesterol: 396 mg
Sodium: 237 mg
Calcium: 60 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
PEPPERS,GREEN,FRESH,CHOPPED 5-1/4 lbs 1 gal 6-3/8 lbs
HAM,COOKED,BONELESS 2 lbs
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 and peppers until tender.
2
Chop or grind ham. Combine cooked onions and peppers with chopped ham; mix thoroughly.
3
Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
4
Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on griddle.
Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with a spatula to permit uncooked
5
mixture to flow underneath. Sprinkle about 3 tablespoons onion/pepper/ham mixture over eggs when partially set. Continue
cooking until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
6 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/western_omelet.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence