DOUBLE TOMATO STUFFED OMELET

DOUBLE TOMATO STUFFED OMELET

Nutrition Facts

Serving Size
1 EACH (1 OMELET, 1/2 CUP SAUCE, 2 TBSP FILLING)
Amount Per Serving
Calories 302
% Daily Value
Total Fat 16.6g
26%
Saturated Fat 6.1g
31%
Cholesterol 386mg
129%
Sodium 545mg
23%
Total Carbohydrate 19.3g
6%
Dietary Fiber 2.3g
9%
Protein 17.9g
36%
Vitamin A 57%
Vitamin C 118%
Calcium 17%
Iron 15%
Total Time

122 min.

Serving & Size

1 EACH (1 OMELET, 1/2 CUP SAUCE, 2 TBSP FILLING)

Add To Pantry

Try our delicious Double Tomato Stuffed Omelet made with Campbell's® Condensed Tomato Soup.  Combined with eggs, parmesan & blue cheese, onion, and garlic to soup mixture, this omelet makes for a delicious breakfast menu item.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Condensed Tomato Soup
4 1/2  cups
Campbell's® Condensed Tomato Soup
0 1/2  cups
Campbell's® Condensed Tomato Soup
cups
vegetable oil tbsp.
yellow onion 15 oz. 2 667/1000  cups
assorted bell peppers (green, red, yellow) 20 oz. 3 3/4  cups
garlic tbsp.
water cups
low fat cream cheese 8 oz.
Parmesan cheese 1.5 oz. 0 1/2  cups
blue cheese 1.25 oz. 0 1/4  cups
green onion 1 oz. 0 1/4  cups
black pepper 0 1/4  tsp.
egg 48 oz. 24  ea.
black pepper 0 1/2  tsp.
vegetable cooking spray
fresh parsley 0.75 oz. 0 3/4  cups
Instructions
To Make Tomato-Pepper Sauce:

1. In large pot heat oil over medium-high heat. Add onions and sauté 2 minutes.

2. Stir in peppers. Continue cooking 2 minutes.

3. Add garlic. Sauté 1 minute.

4. Add first listed Campbell's® Condensed Tomato Soup and water. Bring to a simmer, stirring to incorporate. Reduce heat and simmer 30 minutes or until thickened and smooth, stirring occasionally.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
To Make Omelet Filling:

1. In mixer equipped with a paddle, whisk together cream cheese until smooth.

2. Stir in second listed Campbell's® Condensed Tomato Soup.

3. Add cheeses, scallion and pepper. Continue to blend until incorporated. Cover and refrigerate for at least 2 hours.

CCP: Hold for cold service at 41°F until needed.
 
To Make Omelet:

1. In a mixing bowl whisk together eggs, third listed Campbell's® Condensed Tomato Soup and pepper until smooth. Keep chilled until ready to cook.

CCP: Hold for cold service at 41°F until needed.

2. For each omelet:
  • Spray small non-stick skillet with vegetable oil cooking spray.  Heat until almost hot over medium heat.
 
  • Ladle 1¼ cups of egg-tomato batter into skillet. Cook omelet to desired doneness.

3. Using a #30 scoop, dollop 2 plus tablespoons filling onto one side of omelet. When almost cooked through fold omelet in half to cover filling. Let finish cooking and slide onto serving plate.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

4. To Serve: Using a 4 oz ladle, top each omelet with ½ cup hot Tomato-Pepper Sauce. Sprinkle with a pinch of minced parsley. Serve immediately.

CCP: Hold for hot service at 140°F or higher until needed.
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