Denver omelet brunch bowl
YIELD: 56 servings
10 lbs. Russet potato wedges, frozen
2 lbs., 12 oz. red bell peppers, diced ¾”
2 lbs., 12 oz. green bell peppers, diced ¾”
2 lbs., 12 oz. yellow onion, diced ¾”
2 Tbsps. vegetable oil
1 Tbsp. ground black pepper
½ tsp. salt
3 lbs., 2 oz. eggs, scrambled
2 cups lowfat milk
2 lbs. 3 oz. ham, diced
1 lb. 12 oz. reduced fat cheddar cheese, shredded
3 ½ cups prepared salsa
1. Preheat oven to 375°F. Place frozen potato wedges on parchment-lined sheet pans in single layer making sure not to crowd pieces. Bake in preheated oven 10-15 minutes, or until potatoes are browned and tender. Internal temperature should reach at last 135°F. Remove from oven and hold at 135°F until service time.
2. Combine bell peppers, onions, vegetable oil, black pepper and salt. Mix to evenly coat vegetables with oil. Place in single layer on parchment-lined sheet pans. Bake in preheated oven for 5 minutes or until vegetables begin to soften. Remove from oven and hold at or above 135°F.
3. Combine eggs and milk and mix thoroughly. Coat 2 steamtable pans with pan-release spray. Divide egg mixture evenly between pans. Add diced ham to pans, dividing evenly between each pan.
4. Bake in preheated 350°F oven for about 15 minutes, stirring eggs once after about 10 minutes. Eggs should reach internal temperature of 145°F for 3 minutes. Remove from oven and sprinkle with shredded cheese, dividing evenly between each pan. Hold at or above 135°F until service.
5. To serve, place ½ cup potato wedges into bowl. Using #16 scoops, add ¼ cup of pepper and onion mixture and 1/3 cup of scrambled eggs with ham and cheese.
Photo and recipe: Potatoes USA