Portions: 12       Serving Size: 8.25 oz
	Ingredient Amount Each Omelet Filling     Ricotta Cheese, fat free 12 oz 1 oz Artichoke Hearts, drained well, large dice 6 oz 1/2 oz Red Peppers, roasted, medium dice 3 oz 1/4 oz Parsley, chopped 1 T pinch Salt and Pepper to taste to taste Bruschetta Topping     Tomatoes, seeded and medium dice 5 oz 3/8 oz Red Onion, finely chopped 1 oz 1/2 tsp Garlic, finely chopped 1 clove 1/8 tsp Basil, fresh chopped 5 leaves 1/2 leaf Olive Oil 1 oz 1/2 tsp Salt and Pepper to taste to taste Omelet     M.G.Waldbaum's Simply UltraTM Eggs or Papetti's Better'N Eggs® Liquid Eggs 72 oz 6 oz Non Fat Cooking Spray as needed as needed Prepared Ricotta Filling 21 oz 1 3/4 oz Prepared Bruschetta 6 oz 1/2 oz

Directions In a mixing bowl, combine all of the filling ingredients, mix well and season to taste with salt and pepper. Reserve. In a mixing bowl, combine all of the bruschetta ingredients, mix well and season to taste with salt and pepper. Reserve. Spray a preheated omelet pan with cooking spray, add the eggs and stir until almost set. Add the prepared ricotta filling. Continue cooking until the filling is heated thoroughly. Flip onto a serving plate and top with the prepared bruschetta. Applicable Segments: Family/Casual Dining, Hotel/Fine Dining, Institutional, Healthcare, Buffet/Brunch Application << Back to All Egg Recipes     << Back to Recipes Homepage