Western omelette Recipe
Ingredients
- 18 pounds onions, chopped
- 2 cups shortening, vegetable
- 21 pounds green peppers, chopped
- 8 pounds ham, cooked, diced
- 59.25 doz whole eggs
- 3/4 cup salt
- 1/2 cup pepper
Directions
- Lightly spray griddle with non-stick cooking spray. Cook onions and peppers until tender.
- 2 Chop or grind ham. Combine cooked onions and peppers with chopped ham; mix thoroughly.
- 3 Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
- 4 Lightly spray griddle with non-stick cooking spray. Pour 1/3 cup egg mixture for each individual omelet on griddle.
- 5 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 3 tablespoons onion/pepper/ham mixture over eggs when partially set. Continue
- cooking until eggs are set.
- 6 Fold omelet in half or into thirds making a long, oval shaped omelet.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 400 servings | |
| Calories 145 | |
| Calories from Fat 85 | 59% |
| Total Fat 9.41g | 12% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.34g | |
| Cholesterol 337mg | 112% |
| Sodium 433mg | 18% |
| Potassium 192mg | 5% |
| Total Carbs 3.37g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.85g | 1% |
| Protein 11.8g | 19% |
