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Suggest a better description1. CHEESE OMELET: FOLLOW STEPS 1 AND 2 IN S00800. IN STEP 3 USE 4 LB SHREDDED CHEDDAR CHEESE; SPRINKLE 2 TB OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 2. SAUTE 6 LB 14 OZ FRESH SWEEP PEPPERS BUTTER OF MARGARINE UNTIL TENDER: DRAIN THOROUGHLY. FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB SAUTEED PEPPERS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 3. HAM OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB HAM OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 4. MUSHROOM OMELET: DRAIN 7 LB 2 OZ CANNED MUSHROOMS; SAUTE IN 8 OZ BUTTER OR MARGARINE. FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 2 TB MUSHROOMS OVER PARTIALLY SET EGGS. FOLLOW STEP 4. 5. ONION OMELET: SAUTE 4 LB CHOPPED ONIONS(4 LB 7 OZ A.P.)IN 4 OZ BUTTER OR MARGARINE UNTIL TENDER DRAIN THOROUGHLY; FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 1 TB ONIONS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 6. TOMATO OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 FRESH TOMATOES( 6 LB 6 OZ A.P.); SPRINKLE 2 TB TOMATOES OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. Recipe Number: S00204 SERVING SIZE: S/S From the
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 108 | ||
Calories from Fat: 55 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 116.5mg | 4 % | |
Potassium 179.3mg | 5 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.7g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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