Garden Veggie & Feta Topped Omelette

Directions

1. Two days before, thaw the frozen pre-cooked Homestyle Plain Omelettes under refrigeration at <40°F / 4°C.
2. Preheat convection oven to 300°F / 150°C. Remove omelettes from the refrigerator and place on a parchment-lined baking sheet(s). Place in preheated convection oven and heat for ~11 minutes until internal temperature reaches 165°F / 74°C held for at least 15 seconds. Transfer to an insert pan and cover with lid. Hold at >140°F / 60°C until service.
3. Meanwhile, while the omelettes are heating, dice fresh red onions into small pieces. Wash fresh, red peppers and zucchini under cool running water and clean. Dice red peppers and green zucchini into small pieces. Set aside for next step.
4. In a skillet, heat oil over medium-high heat. Add the diced onions and peppers; sauté for ~3-5 minutes; then add the diced zucchini and the seasonings. Sauté for an additional 3-5 minutes until they are tender. Once cooked, transfer to an insert pan with lid. Hold at >140°F / 60°C until service.
5. Drain feta cheese and then crumble. Place into a small bowl and cover with wrap. Hold at >40°F / 4°C until service.  
6. At point of service, place 1 omelette on the plate. Top with #16 scoop (2 oz / 60 mL) of sautéed garden fresh vegetables over each omelette. Place 7 g of crumbled feta cheese over top of the sautéed garden fresh vegetables and omelette.

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