Broccoli Cheddar Sheet Tray Omelet

March 21, 2024

Ingredients

Eggs, liquid, whole5 pounds
Milk, lowfat24 ounces
Salt, kosher1 teaspoon
Pepper, black, ground½ teaspoon
Broccoli, fresh, trimmed to florets5 pounds
Cheese, Cheddar, shredded1 pound
Tomatoes, fresh, cherry5 pounds
Oil, vegetable¼ cup

Instructions

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

Recipe Notes

Added sugar per portion = 0 grams