Roasted Vegetable Omelet
Featuring Egg Beaters® and PAM®
Yield: 24 portions
Portion Size: 1 omelet
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Olive oil | 2 tablespoons | |
| Shallot, 12 small, minced | 1 cup | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | 18 cups |
| Water | 4 cups | |
| Roasted carrots (½") | 3 cups | |
| Lamb Weston® Generation 7 Breakfast Cubes | 3 cups | |
| Roasted red bell pepper (½") | 3 cups | |
| Roasted yellow bell pepper (½") | 3 cups | |
| Roasted zucchini (½") | 3 cups | |
| Roasted mushrooms, quartered | 3 cups | |
| Roasted garlic, sliced | 5 tablespoons | |
| Rosemary, fresh, chopped | 2 tablespoons | |
| Thyme, fresh, chopped | 1 tablespoon | |
| Kosher salt | 3 tablespoons | |
| Black pepper | 1 tablespoon | |
| PAM® High Yield Canola Pan Spray | 64144 07263 | as needed |
| Shredded Asiago | 6 cups |
Preparation:
- Heat oil in small skillet over medium heat; sauté shallots.
- Whisk Egg Beaters® and water in mixing bowl. Add shallots, carrots, potatoes, red and yellow peppers, zucchini, mushrooms, garlic, rosemary, thyme salt and pepper; hold chilled.
- For one omelet: Heat a 10-inch skillet over low heat, and lightly coat with PAM® cooking spray.
- For one omelet, measure 1¼ cup (11.15 oz.) of the Egg Beaters® and vegetables mixture, and pour into the heated pan.
- Cook, lifting sides of omelet to let the uncooked liquid flow underneath until almost set.
- Sprinkle ¼ cup cheese over one half of the omelet. Fold omelet in half.
- Serve immediately.
