VEGGIE EGG POCKET

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
319 cal 45 g 20 g 6 g 5 mg 952 mg 172 mg

Portion

1 Serving

Yield

100


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