Need the perfect meal for the mothers in your life? ES3, with the help of some of our partners, has you covered!
Roasted Vegetable Omelet
| Ingredients: | Measure: |
| Olive oil | 2 tbsp |
| Shallots, 12 small, minced | 1 cup |
| Egg Beaters® Liquid Eggs, thawed | 18 cups |
| Water | 4 cups |
| Roasted carrots (1/2″) | 3 cups |
| Frozen ORE-IDA fried potato cubes | 3 cups |
| Roasted MEZZETTA red bell peppers | 3 cups |
| Roasted MEZZETTA yellow bell peppers | 3 cups |
| Roasted zucchini (1/2″) | 3 cups |
| Roasted mushrooms, quartered | 3 cups |
| Roasted garlic, sliced | 5 tbsp |
| Rosemary, fresh, chopped | 2 tbsp |
| Thyme, fresh, chopped | 1 tbsp |
| Kosher salt | 1 tbsp |
| Black pepper | 1 tbsp |
| PAM® High Yield Canola Spray, as needed | |
| Shredded Asiago | 6 cups |
Preparation:
- Melt I Can’t believe It’s Not Butter in small skillet over medium heat; sauté shallots.
- Whisk Egg Beaters Liquid Eggs and water in mixing bowl. Add shallots, carrots, Ore-Ida potatoes, Mezzetta 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® High Yield Canola Cooking Spray.
- For one omelet, measure 1-1/4 cups (11.15 oz.) of the Egg Beaters®-vegetable mixture and pour into the heated pan.
- Cook, lifting sides of omelet to let the uncooked liquid flow underneath until almost set.
- Sprinkle 1/4 cup cheese over one-half of the omelet. Fold omelet in half.
- Serve immediately, adding Heinz Ketchup or Pace Salsa as needed.
Serve with Krusteaz Wild Blueberry Muffins, Lipton tea, and Del Monte No-Sugar Added Diced Peaches.