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Cheese Omelet
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 008 03
CHEESE OMELET
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
198 cal
1g
14 g
15 g
407 mg
212 mg
160 mg
Ingredient
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
CHEESE,CHEDDAR,SHREDDED
3-1/4 lbs
3 qts 1 cup
Method
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.



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