Breakfast'
50 servings
Php
30 %
STANDARD RECIPE CARD
Cheese Omelet
Name of Dish: Portion Nos.: Portion Size:
Sales Price: Portion Cost: Food Cost (%):
Commodities
Item | Specification | Kg/lt/unit | UOM | Cost per kg/lt/unit | Actual Cost | Egg | Whole | 17 | pc | PhP3.30 | | Cheese | Parmesan | .200 | g | PhP366.00/454 g | PhP248.08 | | Cheddar | .200 | Kg | PhP 145.00 /kg | PhP29.00 | Butter | unsalted | .115 | Kg | PhP35.30/115g | PhP35.30 | Salt | Iodized | 0.10 | kg | PhP 18.00/kg | PhP 0.0018 | Pepper | Black, ground | 0.10 | g | PhP719.00/kg | PhP0.07 | Total Cost | | GST payable (12%) | |
METHODS:
Heat a 10-inch nonstick skillet over medium heat; add butter. When your palm placed over the skillet feels very warm, the skillet is ready.
While the pan is heating, in a medium bowl whisk together eggs, and season with salt and pepper; incorporate a lot of air into eggs, so that the omelet will be light and fluffy.
Pour eggs into the hot skillet. Simultaneously, briefly whisk eggs and shake the skillet vigorously back and forth over the heat, until eggs begin to set. Stop whisking, and let cook until almost completely set, 1 to 1 1/2 minutes.
With the handle of the skillet facing you, sprinkle the left half of the omelet with grated cheese. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly
Php
30 %
STANDARD RECIPE CARD
Cheese Omelet
Name of Dish: Portion Nos.: Portion Size:
Sales Price: Portion Cost: Food Cost (%):
Commodities
Item | Specification | Kg/lt/unit | UOM | Cost per kg/lt/unit | Actual Cost | Egg | Whole | 17 | pc | PhP3.30 | | Cheese | Parmesan | .200 | g | PhP366.00/454 g | PhP248.08 | | Cheddar | .200 | Kg | PhP 145.00 /kg | PhP29.00 | Butter | unsalted | .115 | Kg | PhP35.30/115g | PhP35.30 | Salt | Iodized | 0.10 | kg | PhP 18.00/kg | PhP 0.0018 | Pepper | Black, ground | 0.10 | g | PhP719.00/kg | PhP0.07 | Total Cost | | GST payable (12%) | |
METHODS:
Heat a 10-inch nonstick skillet over medium heat; add butter. When your palm placed over the skillet feels very warm, the skillet is ready.
While the pan is heating, in a medium bowl whisk together eggs, and season with salt and pepper; incorporate a lot of air into eggs, so that the omelet will be light and fluffy.
Pour eggs into the hot skillet. Simultaneously, briefly whisk eggs and shake the skillet vigorously back and forth over the heat, until eggs begin to set. Stop whisking, and let cook until almost completely set, 1 to 1 1/2 minutes.
With the handle of the skillet facing you, sprinkle the left half of the omelet with grated cheese. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly