|EGG WHITES,FROZEN,THAWED||7-1/2 lbs||3 qts 2 cup|
|EGGS,WHOLE,FROZEN||7-1/2 lbs||3 qts 2 cup|
|CHEESE,CHEDDAR,SHREDDED||2-2/3 lbs||2 qts 2-5/8 cup|
|TOMATOES,FRESH,CHOPPED||2 lbs||1 qts 1 cup||2 lbs|
|ONIONS,FRESH,CHOPPED||1 lbs||2-5/8 cup||1 lbs|
|PEPPER,BLACK,GROUND||1/3 oz||1 tbsp|
|OREGANO,CRUSHED||1/2 oz||3 tbsp|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|BREAD,PITA,WHITE,8-INCH||21 lbs||100 each|
1 Combine egg whites and eggs. Blend thoroughly.
2 Combine cheese, sausage, tomatoes, onions, pepper and oregano; mix thoroughly.
3 Pour about 1 quart egg mixture on lightly greased griddle. Cook until partially set. Add cheese-sausage mixture. Cook until
cheese is melted and eggs are firm. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Cut off top third of pita pocket and place eggs in the pocket. Place pockets on sheet pans. Using a convection oven, bake at 350 F.
for 5 minutes or until warm and pliable on high fan, closed vent.
5 Place about 1/2 cup egg mixture in each pocket. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
1 In Step 2, 3-1/4 pounds (1/2 No. 10 can) of canned diced tomatoes may be used per 100 portions. Drain before using.
|418 cal||55 g||21 g||12 g||167 mg||801 mg||198 mg|