Western Omelet

Cook Time: 6 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Cook

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Nutritional Content

Allergens: Onion, Peppers Bell, AllergenEggs, AllergenMilk, AllergenSoy, Pork & Products

Calories: 180 Kcal

Carbohydrates: 4 g

Protein: 14 g

Total Fat: 12 g

Calcium: 75 mg

Sodium: 620 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

• 5.5 Oz Ham, Buffet Flat Bnls

• 1 lb 14 Oz Egg, Liquid

• 1 1/4 tsp Pepper, White

• 1 1/4 tsp Salt, Iodized

25 Servings

• 1/4 Cup Margarine, Solids

• 1 lb Onion, Yellow

• 1 lb Peppers, Green Fresh

• 13 Oz Ham, Buffet Flat Bnls

• 4 lb 11 Oz Egg, Liquid

• 1 Tbsp Pepper, White

• 1 Tbsp Salt, Iodized

50 Servings

• 1/2 Cup Margarine, Solids

• 2 lb Onion, Yellow

• 2 lb Peppers, Green Fresh

• 1 lb 10 Oz Ham, Buffet Flat Bnls

• 9 lb 6 Oz Egg, Liquid

• 2 Tbsp Pepper, White

• 2 Tbsp Salt, Iodized

100 Servings

• 1 Cup Margarine, Solids

• 4 lb Onion, Yellow

• 4 lb Peppers, Green Fresh

• 3 lb 4 Oz Ham, Buffet Flat Bnls

• 18 lb 12 Oz Egg, Liquid

• 1/4 Cup Pepper, White

• 1/4 Cup Salt, Iodized

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Melt margarine. Sauté onions, green pepper and ham until tender.

3. Place eggs in mixer bowl along with seasoning. Using wire whip, beat just enough to thoroughly blend yolks and whites.

4. Pour 1/3 cup egg mixture for individual omelets on greased griddle. Sprinkle 3 Tbsp of ham mixture over partially set eggs. 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. Fold omelet in half or thirds making a long oval shaped omelet. Serve immediately.

5. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. Discard unused product

   
   
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