Garden Veggie Pesto Scrambled Eggs

Featured Product

Fully-Cooked Scrambled Eggs

SUPC: 4385833

Serving: 125ml

Yield: 50

Preparation

1. Remove fully cooked scrambled egg 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.

2. 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.

3. Remove scrambled eggs from the oven and add in the sauteed vegetables. Stir in the prepared basil pesto and black pepper. Heat for an additional 5 minutes and fold in the tomatoes and feta cheese.

Ingredients

• 875g Fully-Cooked Scrambled Eggs

• 729g Fresh White Onions (Diced Small)

• 1.2kg Fresh Green Peppers (Diced Small)

• 130ml Olive Oil

• 780g Canned Stewed Tomatoes or Fresh Grape Tomatoes (Halved)

• 780g Feta Cheese (Crumbled)

• 30g Ground Black Pepper

• 520ml Pesto Sauce

Garden Veggie Pesto Scrambled Eggs | Vol. 1 | 2023