Ingredients
Eggs, liquid, whole | 5 pounds |
Milk, lowfat | 24 ounces |
Salt, kosher | 1 teaspoon |
Pepper, black, ground | ½ teaspoon |
Broccoli, fresh, trimmed to florets | 5 pounds |
Cheese, Cheddar, shredded | 1 pound |
Tomatoes, fresh, cherry | 5 pounds |
Oil, vegetable | ¼ cup |
Instructions
- 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 30minutes 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 cup) of roasted tomatoes.