PLAIN OMELET (FROZEN EGGS AND EGG WHITES)

Ingredients

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 10 lbs 1 gal 2/3 qts
EGG WHITES,FROZEN,THAWED 10 lbs 1 gal 2/3 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Thaw eggs and egg whites; place eggs in mixer bowl. Using wire whip beat just enough to thoroughly blend yolks and whites.
2 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for individual omelets on 325 F. griddle.
3 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 and well done. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds, 155 F. for fresh shell eggs.
4 Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
93 cal 1 g 10 g 5 g 196 mg 132 mg 30 mg

Portion

1 Omelet

Yield

100


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