Bread + Omelette + Lettuce

Ingredients (per 1 portion)

• White bread — 60 g
• Egg, fresh — 30 g
• Lettuce, fresh — 15 g
• Tomato, fresh — 15 g
• Palm cooking oil — 3 g

Method

• Fully cook a thin omelette, cut to bread size (guide telur-dadar).
• Lettuce: wash leaf by leaf + 1% salt soak 5 min + boiled-water rinse — this is the raw contamination path.
• Assemble: bread + omelette + lettuce + sliced tomato, top slice — assemble close to service.

Ingredient handling & storage

• White bread — Store sealed at ambient ≤3–4 days — not in the chiller (goes stale fast). Mould spots on ONE side = discard the whole loaf, do not just cut that part.
• Egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• Lettuce, fresh — Store wrapped ≤4 °C, use ≤2–3 days — discard wilted/browning leaves.
• Tomato, fresh — Store at ambient until ripe, then ≤7 °C. Wash before cutting — skin carries dirt and residue.
• Palm cooking oil — Store sealed, dark and cool. Used frying oil: strain, keep separately, reuse max 2–3×; discard when dark, foamy or rancid-smelling.

Food-safety warnings

• White bread — Mouldy bread = mycotoxins spread invisibly through the loaf — trimming is not enough.
• Egg, fresh — Raw/soft eggs are a Salmonella risk — in a child feeding programme, full cooking is mandatory. Cracked/leaking eggs must not be used.
• Lettuce, fresh — Served RAW — must be washed leaf by leaf under running water + 1% salt soak 5 min + boiled-water rinse. Lettuce is a frequent E. coli vehicle in ready-to-eat produce.
• Palm cooking oil — Never store chopped garlic/herbs submerged in oil at room temperature — the oil creates an anaerobic medium for Clostridium botulinum (botulism). If needed, keep ≤4 °C and use ≤4 days.

Allergens & consumption limits

For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.

• White bread — GLUTEN/WHEAT — a major allergen for celiac and wheat-allergic children; regular bread is not allowed for them (substitute rice/sweet potato/rice noodles).
• Egg, fresh — MAJOR child allergen (top-8). Ovomucoid is heat-stable — boiled/balado eggs STILL carry risk for egg-allergic children; doneness is not the issue. Restriction: egg-allergic children get another protein (chicken/fish/tempeh). Once a doctor clears tolerance, introduction usually starts with fully cooked yolk.
• Lettuce, fresh — Allergy is rare — not a major allergen; the main risk is the surface, not the protein.
• Tomato, fresh — Rare allergen; tomato is a histamine liberator — can trigger itching/hives in histamine-sensitive children even without immune allergy.
• Palm cooking oil — Refined palm oil is nearly protein-free — practical allergy risk is zero. Restriction: daily fried-fat total is still capped by guidelines (not allergy).

Keeping the cooked dish

Assemble close to service — moist bread absorbs filling and spoils fast. Serve ≤2 h; washed raw lettuce is never stored.

Nutrition per portion

≈228 kkal energy · 8.9 g protein · total 123 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.

Scaling to N portions

Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: White bread 60 g → 6 kg; Egg, fresh 30 g → 3 kg; Lettuce, fresh 15 g → 1.5 kg. Full formula: guide "MBG portion scaling".