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Eggritos
Serving Size: 1 tortilla
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| All-purpose dried egg mix |
2 lb. 8 oz. |
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5 lb. |
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| Water |
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2 qt. + 2 cups |
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1 gal. + 1 qt. |
| Skim milk |
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2 cups |
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1 qt. |
| Canned, whole kernel corn, drained |
4 lb. |
2 qt. |
8 lb. |
1 gal. |
| Chopped bell peppers* |
1 lb. 4 oz. |
1 qt. |
2 lb. 8 oz. |
2 qt. |
| Minced onions, dehydrated |
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1/3 cup |
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2/3 cup |
| Prepared mustard |
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1/4 cup |
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1/3 cup |
| Salt |
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1 Tbsp. |
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2 Tbsp. |
| Garlic powder |
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2 tsp. |
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1 1/2 Tbsp. |
| Hot pepper sauce |
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2 tsp. |
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1 1/2 Tbsp. |
| Flour tortillas, warm |
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50 (6 to 8 in.) |
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100 (6 to 8 in.) |
DIRECTIONS
- In mixing bowl, blend together dried egg, water, and skim milk until smooth.
- Stir in corn, bell peppers, minced onions, mustard, salt, garlic powder, and hot pepper sauce.
- In nonstick or spray-coated skillet or steam-jacketed kettle, scramble egg mixture over medium-low heat. Cook until firm throughout with no visible liquid egg remaining. Repeat procedure with remaining egg mixture, if necessary. Keep cooked scrambled eggs warm.
- Portion 1/2 cup (#8 scoop) egg mixture into a tortilla; roll up.
- Serve immediately.
*Dehydrated green peppers may be used in recipe. Rehydrate and drain peppers, if necessary, before using in recipe.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Contribution to School Lunch Program: Each serving provides 2.5 oz. meat/meat alternate, 3/4 serving bread alternate providing tortilla is enriched (using 6-inch tortilla).
Nutritional Analysis (per serving): Calories-277, Protein-15g, Carbohydrate-27g, Total Fat-12g, Saturated Fat-4g, Cholesterol-389mg, Vitamin A-353 IU, Vitamin C-14mg, Iron-3mg, Calcium-109mg, Sodium-515mg, Dietary Fiber-2g.
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