Ingredients
| Frozen egg whites, thawed(3 pounds 1 ounce) | 3.06 pounds |
| Frozen whole eggs, thawed(1 pound 10 ounces) | 1.63 pounds |
| Nonfat milk | 3 quarts |
| Whole-wheat flour | 14 ounces |
| Baking powder | ½ teaspoon |
| Salt | 1 tablespoon |
| Ground black or white pepper | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Fresh red bell peppers, diced | 1 pound |
| Fresh onions, chopped | 1 pound |
| Fresh spinach, chopped | 12 ounces |
| Low-fat cheddar cheese, shredded(1 pound 10 ounces) | 1.63 pounds |
Instructions
- Pour egg whites and eggs into a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVER MIX.
- Add milk, flour, baking powder, salt, pepper, and nutmeg (optional). Mix for 4 minutes on low speed. Set aside for step 3.
- Combine peppers, onions, spinach and egg mixture in a large bowl. Stir well.
- Pour 3 qt 2 cups (about 7 lb) egg and vegetable mixture into a steam table pan (12″ x 20″ x 2½”) lightly coated with pan release spray.For 50 servings, use 2 pans.
- Sprinkle 3¼ cups (about 13 oz) cheese over each pan.
- Bake:Conventional oven: 375 °F for 50-60 minutes. Convection oven: 325 °F for 25-35 minutes.
- Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2″ x 3¾” square).
Recipe Notes
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.