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Kangaroo Sandwich
Serving Size: 1 pocket sandwich
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48 SERVINGS |
96 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Bell peppers, diced |
12 oz. |
2 cups |
1 lb. 8 oz. |
4 cups |
| Eggs, beaten |
5 lb. 4 oz.* |
48 Large |
10 lb. 8 oz.* |
96 Large |
| Nonfat milk (or water) |
16 oz. |
2 cups |
32 oz. |
1 qt. |
| Chopped ripe olives, packed |
4 oz. |
3/4 cup |
8 oz. |
1 1/2 cups |
| Mexican seasoning |
- |
1 1/2 Tbsp. |
- |
3 Tbsp. |
| Seeded and diced tomatoes |
1 lb. |
2 cups |
2 lb. |
4 cups |
| Shredded cheese (Cheddar, American, Monterey Jack) |
Approx. 12 oz. |
2 2/3 cups |
Approx.
1 lb. 8 oz. |
5 1/3 cups |
| Pita pocket bread, halved |
- |
24 whole |
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48 whole |
DIRECTIONS
- For each 12 servings, spray-coat a large 12- to 14-inch nonstick pan. Sauté 1/2 cup bell peppers for 1 minute over medium heat; reduce heat to medium-low.
- Blend 12 eggs (or 1 lb. 5 oz. frozen or liquid whole egg product), 1/2 cup milk or water, 3 tablespoons olives, and 1 teaspoon seasoning in bowl; pour over bell peppers. Cook, scrambled-egg style, until eggs are almost firm.
- Stir in 1/2 cup tomatoes and 2/3 cup cheese. Continue cooking until firm throughout, with no visible liquid egg remaining and cheese is melted. Keep warm.
- Portion 1/2 cup (#8 scoop) cooked egg mixture into pocket of each pita bread half.
- Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature longer than one hour (including preparation and service time).
Contribution to School Lunch Program: Each serving provides 2.25 oz. meat/meat alternate, 1 serving bread.
Nutritional Analysis (per serving): Calories-199, Protein-11g, Carbohydrate-19g, Total Fat-8g, Saturated Fat-3g, Cholesterol-218mg, Vitamin A-524 IU, Vitamin C-8mg, Iron-1.7mg, Calcium-117mg, Sodium-339mg, Dietary Fiber-1g.
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