Cheese Omelet

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 20 lbs 2 gal 1-1/3 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CHEESE,CHEDDAR,SHREDDED 3-1/4 lbs 3 qts 1 cup

Method

1 Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
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. Sprinkle about 2 tablespoons cheese over each omelet when partially set. 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
198 cal 1 g 14 g 15 g 407 mg 212 mg 160 mg

Portion

1 Omelet

Yield

100