|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|
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.
|198 cal||1 g||14 g||15 g||407 mg||212 mg||160 mg|