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Vegetable Omelet Pita Bread Sandwich (dried eggs)
Yield: 12 Pita sandwiches cut into 4 servings each
protein
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| Ingredients |
Lb. |
Oz. |
Method |
| Water |
3
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15
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Whisk together the egg solids and the water.
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| Whole Egg, solids |
1
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5
|
- |
| Spinach, fresh chopped |
2
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4
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Chop and reserve the spinach separately. Portion into 3 oz. servings. |
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Pita Bread, cut in half
|
6 whole |
- |
Cut pita in half and open to pockets. |
Vegetable Mix
| Ingredients |
Lb. |
Oz. |
Method |
| Green Pepper, diced |
1
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12
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Prepare all the vegetables accordingly mix together in a bowl and reserve.
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| Plum Tomato, seeded and diced |
1
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12
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- |
| Red Onion, minced |
1
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-
|
- |
Cheese Mix
| Ingredients |
Lb. |
Oz. |
Method |
| Mozzarella Cheese, shredded |
-
|
12
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Blend the cheeses together.
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| Sharp Cheddar Cheese, shredded |
-
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12
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- |
| Olive Oil |
-
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6
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- |
| Total approximate weight |
13 lb. |
8 oz. |
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Instructions:
Prepare the omelet by first heating .5 ounce of olive oil in an omelet pan on a medium to high heating surface. Add 6 ounces of the vegetable mix and sauté until translucent. Add the spinach to the heated mixture and cook it down until all the moisture is evaporated. Add approximately 5.5 to 6 ounces of the egg mixture and stir constantly with a heat resistant rubber spatula to get soft, light and airy consistency. Add the 2 ounces of the cheese mix to the center of the prepared omelet and fold in half to fit into the pita pocket. Cut this into 4 triangle servings. Serve this sandwich with fresh fruit cup and a small tossed salad. Repeat with remaining ingredients.
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