|EGGS,WHOLE,FROZEN||7-1/2 lbs||3 qts 2 cup|
|ONIONS,FRESH,CHOPPED||1 lbs||3 cup||1-1/8 lbs|
|PEPPERS,GREEN,FRESH,CHOPPED||7-7/8 oz||1-1/2 cup||9-5/8 oz|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|BREAD,WHITE,SLICE||11 lbs||200 sl|
|LETTUCE,LEAF,FRESH,HEAD||4 lbs||6-1/4 lbs|
1 Combine ham, eggs, onions, and peppers; stir to mix well.
2 Pour 1/3 cup mixture on lightly sprayed griddle. Cook until both sides are lightly browned. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
3 Place omelet on 1 slice of bread; top with lettuce and second slice of bread.
4 Cut each sandwich in half. Serve hot. CCP: Hold for service at 140 F. or higher.
|245 cal||26 g||15 g||8 g||165 mg||750 mg||90 mg|