Garden Veggie Pesto Scrambled Egg

Directions

1. Preheat convection oven to 325°F / 165°C.
2. Remove Fully Cooked Scrambled Eggs from the refrigerator and knead cooked egg in the bag to break up the structure. Spray the insert pan(s) with cooking spray. Empty the contents of a bag into a 2” deep insert pan(s). Cover the pan(s) with aluminum foil or lid. Place in preheated oven and heat for ~20 minutes. 
3. Meanwhile, while the egg is heating, heat oil in a large skillet over medium-high heat. Sauté diced green peppers and onions in olive oil until veggies are just tender, about 7 minutes. 
4. Wash fresh grape tomatoes under cool running water and slice them into halves. Set aside for a later step. 
5.  Remove scrambled eggs from the oven and add in the sauteed green peppers and onions. Stir in the prepared basil pesto and black pepper. Heat for an additional 5 minutes until the internal temperature reaches 170°F / 64°C held for at least 15 seconds. Fold in the grape tomato halves and drained crumbled feta cheese. Hold at >140°F / 60°C until service. 
6. Serve #8 scoop (1/2 cup / 1/2 mL) of garden veggie pesto scrambled eggs. 

CCP: Product should be held at >140°F / 60°C for a maximum of 4 hours.