METHOD:
ALL DOUBLE DFACs AND BUILDING 50: (36" X 19" GRILLS)
1. LIGHTLY SPRAY 325 F. GRIDDLE WITH NON-STICK COOKING SPRAY.
2. POUR 3.5 CUPS LIQUID EGGS ON GRIDDLE.
3. SPRINKLE 1 CUP DICED HAM AND 1 CUP SHREDDED CHEESE OVER EGGS ONCE PARTIALLY SET. CONTINUE COOKING UNTIL EGGS ARE SET AND WELL DONE.
4. CUT 5 X 2 AND FOLD INTO OMELETS. MAKES 10 OMELETS.
CCP: INTERNAL TEMPERATURE MUST REACH 145 F. OR HIGHER FOR 15 SECONDS, 155 F. FOR FRESH SHELL EGGS. HOLD FOR SERVICE AT 140 F. OR HIGHER. HOLD FOR NO MORE THAN 5 MINUTES. PROGRESSIVELY PREPARE.
COLs AND BUILDINGS 605, 2674, 1306: (36" X 24" GRILLS)
METHOD 1: (INDIVIDUAL OMELETS - PREFERRED METHOD)
1. Lightly spray griddle with non-stick cooking spray. Pour 4 ounces egg mixture for individual omelets on 325 F. griddle.
2. 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.
3. Dice ham. Sprinkle about 1 tablespoon cheese and 1 tablespoon ham over eggs when partially set. 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.
4. Fold omelet in half or into thirds making a long oval shaped omelet.
CCP: Hold for service at 140 F. or higher
METHOD #2
1. LIGHTLY SPRAY 325 F. GRIDDLE WITH NON-STICK COOKING SPRAY.
2. POUR 5 CUPS (1.25 QT) LIQUID EGGS ON GRIDDLE.
3. SPRINKLE 1.5 CUPS DICED HAM AND 1.5 CUPS SHREDDED CHEESE OVER EGGS ONCE PARTIALLY SET. CONTINUE COOKING UNTIL EGGS ARE SET AND WELL DONE.
4. CUT 4 X 3 AND FOLD INTO OMELETS. MAKES 12 OMELETS. (ALLOWS SPACE FOR EGGS TO ORDER ON THE GRILL)
CCP: INTERNAL TEMPERATURE MUST REACH 145 F. OR HIGHER FOR 15 SECONDS, 155 F. FOR FRESH SHELL EGGS. HOLD FOR SERVICE AT 140 F. OR HIGHER. HOLD FOR NO MORE THAN 5 MINUTES. PROGRESSIVELY PREPARE.
NOTE: INDIVIDUAL OMELETS ARE PREFERRED METHOD OF PREPARATION TO ENSURE PROPER PORTION CONTROL.
