Open Faced Italian Egg Patty

Directions

1. Two days before, thaw the frozen pre-cooked Homestyle Scrambled Egg Patties under refrigeration at <40°F / 4°C.
2. Preheat convection oven to 300°F / 150°C. Remove scrambled egg patties from the refrigerator and place on a parchment-lined baking sheet(s). Place in a preheated convection oven and heat for ~11 minutes until internal temperature 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. Wash the vegetables under cool running water. Dice the green zucchini and green peppers into ¼” pieces. Cut the cherry tomatoes into halves. 
4. Meanwhile, while the egg patties are heating, heat olive oil in a skillet on medium-high heat. Sauté green peppers for 3 minutes, then add diced zucchini and sauté an additional 3 minutes while stirring occasionally to prevent burning. Add the cherry tomato halves and Italian seasoning; continue to sauté for an additional 3 minutes and/or until the vegetables are tender. Hold at >140°F / 60°C until service.
5. At point of service, serve 1 patty and top with 4 oz / 125 mLof sautéed vegetables using 4 oz spoodle. Sprinkle 8 g of grated parmesan cheese on top of egg/vegetable mixture. Serve immediately. 

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