This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes.
| Ingredients | 50 | 250 |
|---|---|---|
| Broccoli spears, frozen, chopped coarse Eggs, whole, frozen, thawed** Cooked ham, diced Parmesan Cheese, grated Onions, chopped fine Vegetable oil Parsley flakes Oregano, dried Thyme, dried Garlic Powder Pepper Flour Baking powder |
3 kg 2.2 kg 2 kg 700 g 650 g 650 ml 30 ml 20 ml 10 ml 10 ml 6 ml 1.1 kg 70 g |
15 kg 11 kg 10 kg 3.5 kg 3.3 kg 3.3 L 150 ml 100 ml 50 ml 50 ml 30 ml 5.5 kg 350 g |
1. Combine ingredients; stir until well blended
2. Mix flour and baking powder’ add to broccoli and egg mixture.
3. Place 3.5 kg. mixture in each 45 x 60 x6 cm steam table pan.
4. Bake at 180 deg. C. for 40 min. (convection oven 150 deg. C for 35 min.) or until knife blade inserted into the middle comes out clean.
**EGGS NOTE:
2 kg. whole eggs (no shell) = 40 large eggs, or 45 med. eggs.
1 large egg = 50 g
60 large yolks = 1 kg
66 large whites = 1 kg
20 whole eggs (no shell) = 1 L = 1 kg = 1000 gr.
Portion: 170 g. (45 x 30 x 6 steam table pans cut 3 x 6)
Protein 22.79 g.; Fiber 2.85 g Fat 23.31 g; Carbohydrate 20.81g.; % of calories from fat 55, Calories 383