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Tomato Omelet
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 008 11
TOMATO OMELET
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
145 cal
2g
11 g
10 g
392 mg
123 mg
55 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
TOMATOES,FRESH,CHOPPED
6-3/4 lbs
1 gal 1/4 qts
6-7/8 lbs
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 each individual omelet on 325 F. griddle.
3 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.
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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