Broccoli Cheddar Sheet Tray Omelet

48 Servings

Crediting:

One Portion Credits As:

1/2 cup total vegetable (1/4 cup dark green vegetable, 1/4 cup red/orange vegetable)
2.00 oz eq meat/meat alternate

PrimeroEdge: SR110653

5 Pounds Eggs, liquid, whole
24 Ounces Milk, lowfat
1 Teaspoon Salt, kosher
½ Teaspoon Pepper, black, ground
5 Pounds Broccoli, fresh, trimmed to florets
1 Pound Cheese, cheddar, shredded
5 Pounds Tomatoes, fresh, cherry
¼ Cup Oil, vegetable

Spray full sheet tray (for 48 portions) with vegetable spray.
In a large bowl or measuring container, mix together eggs, milk, salt, and pepper. Whisk well.
Place broccoli florets on sprayed sheet tray and distribute evenly.
Pour egg mixture over broccoli.
Bake for 20 to 30 minutes in a 350 °F oven until eggs are set.
Add shredded Cheddar cheese to the top of egg bake. Return to oven for another 10 minutes until temperature is 160 °F.
While the sheet tray omelet is baking, toss cherry tomatoes with oil and then place on a parchment lined sheet tray.
Bake for 10 to 12 minutes in a 350 °F oven, until tomatoes start to pop.
To serve:
Cut the sheet tray omelet into 48 portions (6 by 8 cuts for a 3 inch by 3 ¼ inch serving).
Top with a #16 scoop (¼ c) of roasted tomatoes.
Note: Keep warm for breakfast in the classroom or grab and go.