Vegetable Omelet Pita Bread Sandwich (dried eggs)

Vegetable Omelet Pita Bread Sandwich (dried eggs)

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Yield: 6 sandwiches


Part 1 - Vegetable Mix

Ingredients Percent (%) Grams Volume
Green bell pepper, diced 45.68 465.97 3 cups
Tomato, diced seeded 45.68 465.97 3 cups
Red onion, minced 8.64 88.06 1/2 cup
Total 100.00 1020.00

 Method of Production:

  1. In a small bowl, combine the vegetables together.
  2. Set aside until use in assembly.


Assembly

Ingredients Percent (%) Grams Volume
Pita bread 11.51 390.00 6 whole
Egg, whole, dried 7.52 255.00 3 cups
Water 22.57 765.00 26 fl. oz.
Olive oil 2.65 90.00 3 fl. oz.
Part 1 - Vegetable Mix 30.09 1020.00 6 1/2 cups
Spinach, fresh, chopped 15.04 510.00 17 cups
Mozzarella cheese, shredded 5.31 180.00 1 2/3 cups
Cheddar cheese, sharp, shredded 5.31 180.00 1 2/3 cups
Total 100.00 3390.00

 Assembly:

  1. Prepare pita breads by cutting in half. Set aside.
  2. In a small bowl, combine the dried eggs and water together to hydrate; set aside.
  3. In a sauté pan over medium heat, heat olive oil. When oil is hot, add vegetable mix and sauté until translucent.
  4. Add the spinach to the heated mixture and cook it down until all the moisture is evaporated.
  5. Add the whole eggs and stir constantly with a heat resistant rubber spatula until soft curds form.
  6. Add the cheese mix to the center of the prepared omelet and heat until slightly melted.
  7. Portion 500 grams into each pita pocket.
  8. Cut each pita into 4 triangle servings.
  9. Serve sandwiches with fresh fruit cup and a small tossed salad.


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