To-Go Omelet

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1 omelet

Omelets can be prepraed for grab and go with this recipe, which gives customers a choice of fillings and is topped with salsa or served with ketchup.

Ingredients

1 tbsp. canola-olive oil blend
1 cup fillings, sliced black olives, diced onions, sliced mushrooms, washed spinach
    leaves, sliced canned jalapeños, diced red onions, diced ham, diced cooked sausage,
    chopped cooked bacon, diced green and yellow bell peppers
21⁄2 oz. beaten pasteurized raw egg
2 oz. shredded cheddar cheese
Salsa or ketchup to taste

Steps

1. Pour oil in hot pan. Sauté chosen filling ingredients for 45 seconds or until heated through.

2. Pour in egg and use rubber spatula to lift edges of omelet to release raw egg for even cooking. Finish cooking until eggs are set and flip omelet. The entire process takes about 4 minutes.

3. Sprinkle with 1 oz. cheese. Fold omelet over. Top with additional 1 oz. of cheese. Provide salsa and ketchup for topping omelet.

Recipe by St. Peter’s Hospital, Helena, Mont.

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources