Yield 100 Portions
Pan Size 12 x 20 x 2-1/2″ steam table pan ( 5) Pans 350° F.
Each Portion 3/4 cup (6 ounces) in 112 pita Pocket ( 1-1/2 ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| MUSHROOMS, CANNED, SLICED DRAINED, CHOPPED | 4 lb | 2-1/4 qt |
| SQUASH, FRESH, ZUCCHINI, RAW TRIMMED, SHREDDED | 4 lb | 3 qt |
| CARROTS, FRESH PEELED, SHREDDED | 4 lb | 1 gal |
| FLOUR, WHEAT, GENERAL PURPOSE SIFTED | 10 oz | 2-1/2 cup |
| EGG SUBSTITUTE THAWED, PASTEURIZED | 20 lb | 2-l/2 gal |
| SALT | 5/8 oz | 1 tbsp |
| DRESSING, RANCH, FAT FREE | 7-1/3 lb | 3 qt |
| CHEESE, GRATED, PARMESAN | 1-1/8 lb | 4-1/2 cup |
| ONIONS, DRY PEELED, FINELY CHOPPED | 2-1/4 lb | 1-1/2 qt |
| DILLWEED DRY | 2/3 oz | 6 tbsp |
| PEPPER, WHITE, GROUND | 1/4 oz | 1 tbsp |
| NONSTICK COOKING SPRAY | 1 oz | |
| BREAD, WHITE, PITA, FRESH OR FROZEN DIAMETER |
8 INCH | 10-1/3 lb |
Wash vegetables in clean, sanitized sink. Combine mushrooms, carrots and zucchini. Add
flour; toss lightly to coat vegetables. Refrigerate product at 41° F. or lower for use in Step 3.
Thaw egg substitute under constant refrigeration at 41° F. or lower. Place egg substitute,
ranch dressing, cheese, onions, dillweed, salt and pepper in mixer bowl. Using a wire whip,
blend at low speed 1 minute.
Add vegetable mixture; mix at low speed 1 minute or until blended.
Lightly spray each pan with vegetable oil spray. Pour 8 lbs 6 oz (1 gal) egg mixture in each lightly sprayed pan.
Bake 1 hour 50 minutes or until eggs are set. Egg mixture must reach 145° F. or higher.
Cut pita pockets in half. Fill each half with 6 oz (3/4 cup) egg mixture. Serve 1 half pocket. Hold at 140° F. or higher for service.
NOTE:
1 In Step 5, if a convection oven is used, bake at 325° F. 45 to 55 minutes or until eggs are set.