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
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Spray full sheet tray (for 48 portions) with vegetable spray.
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In a large bowl or measuring container, mix together eggs, milk, salt, and pepper. Whisk well.
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Place broccoli florets on sprayed sheet tray and distribute evenly.
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Pour egg mixture over broccoli.
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Bake for 20 to 30minutes in a 350 °F oven until eggs are set.
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Add shredded Cheddar cheese to the top of egg bake. Return to oven for another 10 minutes until temperature is 160 °F.
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While the sheet tray omelet is baking, toss cherry tomatoes with oil and then place on a parchment lined sheet tray.
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Bake for 10 to 12 minutes in a 350 °F oven, until tomatoes start to pop.
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To serve: cut the sheet tray omelet into 48 portions (6 by 8 cuts for a 3 inch by 3 ¼ inch serving).
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Top with a #16 scoop (¼ cup) of roasted tomatoes.
Recipe Notes
Nutrition Facts per Serving (1serving)
Calories: 140 kcal | Fat: 9 g | Saturated fat: 3.5 g | Cholesterol: 185 mg | Sodium: 130 mg | Carbohydrates: 4 g | Fiber: 1 g | Sugar: 2 g | Protein: 10 g | Calcium: 136 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
