CHEESE AND EGGS No. F 008 11
TOMATO OMELET
| Yield: 100 | Portion: 1 Omelet |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 145 cal | 2 g | 11 g | 10 g | 392 mg | 123 mg | 55 mg |
| Ingredients | 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 | |
| TOMATOES,FRESH,CHOPPED | 6-3/4 lbs | 1 gal 1/4 qts | 6-7/8 lbs |
Method
- Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
- Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on 325 F. griddle.
- Cook until bottom is golden brown. DO NOT STIR. If necessary, gently lift with a spatula to permit uncooked mixture to flow underneath. Sprinkle 2 tablespoons tomatoes over eggs when partially set. Continue cooking until eggs are set. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
- Fold omelet in half or into thirds making a long, oval shaped omelet. CCP: Hold for service at 140 F. or higher.
