| Ingredients | Weights | Measure |
|---|---|---|
| EGGS, WHOLE, FROZEN | 10 lbs | 1 gallon |
| EGG WHITES, FROZEN, THAWED | 10 lbs | 1 gallon |
| COOKING SPRAY, NONSTICK | 2 ounces | 1/4 cup |
- Thaw eggs and egg whites; place eggs in mixer bowl. Using wire whip beat just enough to thoroughly blend yolks and whites.
- Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for individual omelets on 325 F. griddle.
- 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 and well done. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs.
- Fold omelet in half or into thirds making a long oval shaped omelet. CCP: Hold for service at 140 F. or higher.
Portion 1 Omelet
Yield 100