Low Sodium Western Omelet

Serving Size: 1 serv Makes: 10/25/50/100 Servings Cook Method: Grill Cook Temp.: 325°F

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Nutritional Content

Allergens: Peppers Bell; Onion; AllergenSoy; AllergenEggs; AllergenMilk

Calories: 180 Kcal

Carbohydrates: 4 g

Protein: 12 g

Total Fat: 13 g

Calcium: 75 mg

Sodium: 135 mg

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Ingredients

10 Servings

• 1 Tbsp 2 tsp Margarine, Solids

• 6.5 Oz Onion, Yellow

• 6.5 Oz Peppers, Green Fresh

• 2 lb Egg, Liquid

• 1 Tbsp 2 tsp Oil, Vegetable

• 1/8 tsp Pepper, White

25 Servings

• 1/4 Cup Margarine, Solids

• 1 lb Onion, Yellow

• 1 lb Peppers, Green Fresh

• 5 lb Egg, Liquid

• 1/4 Cup Oil, Vegetable

• 1/8 tsp Pepper, White

50 Servings

• 1/2 Cup Margarine, Solids

• 2 lb Onion, Yellow

• 2 lb Peppers, Green Fresh

• 10 lb Egg, Liquid

• 1/2 Cup Oil, Vegetable

• 1/4 tsp Pepper, White

100 Servings

• 1 Cup Margarine, Solids

• 4 lb Onion, Yellow

• 4 lb Peppers, Green Fresh

• 20 lb Egg, Liquid

• 1 Cup Oil, Vegetable

• 1/2 tsp Pepper, White

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Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Preprep: Mince Onions and Green Peppers. Melt Margarine. Saute Onions and Green Pepper until tender

2. Place Egg mixture in mixer bowl along with Seasoning. Using wire whip, beat just enough to thoroughly blend Yolks and Whites. Maintain >400F. Pour 1/3 C Egg mixture for individual Omelets on greased griddle. 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. Continue cooking until Eggs are set and *internal temp >155F for 15 sec is reached. Fold Omelet in half or thirds making a long oval shaped Omelet. Serve immediately. Maintain >140F.

3. CCP -- Maintain >140F for only 4 hrs.

4. Discard unused product.

5. Cook Time: 3-5 min.

   
   
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