Herb omelet with cheese and diced tomatoes
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Portion
From Raw
Stage 1
220 °C
- Convection
- 00:04 | -
- 2
R E C I P E
| 2 | pcs | Eggs |
| 1 | tbs | Chopped Herbs |
| 40 | g | Diced Tomatoes |
| 1 | tbs | Gouda Cheese grated |
| 1 | pinch | Salt, Pepper, Nutmeg |
| Ingredients | ||
| Beat the eggs, season and mix in the other ingredients. |
| 1. Food Preparation |
| Heat the pan in the Convotherm for about five minutes, lightly oil. Add the egg mixture and cook for 3 minutes. The egg should still be slightly runny. |
| 2. Cooking Instruction |
| Remove the pan and gently tap to fold the omelet in half. Turn out onto a plate and garnish with fresh tomato and herbs. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
