Light, oven-baked egg dish with spinach, peppers, onions, and mozzarella in a tomato basil base made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.
- Total time:
90 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds |
|
1 pouch |
|
cholesterol-free egg substitute |
100.0 oz. |
12 cup |
|
spinach , fresh, chopped |
8.0 oz. |
1.5 cup |
|
kosher salt |
|
1 tsp. |
|
canola oil |
|
2 tbsp. |
|
green bell pepper , diced |
5.0 oz. |
1 cup |
|
red bell pepper , diced |
5.0 oz. |
1 cup |
|
onion , diced |
13.0 oz. |
2.5 cup |
|
part skim mozzarella cheese , shredded |
16.0 oz. |
4 cup |
|
fresh basil leaves , torn |
|
0.5 cup |
1. In a large mixing bowl, whisk together Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup and liquid eggs until smooth. Fold in spinach and salt. Reserve.
2. Heat oil in sauté pan over medium-high heat or on griddle. Add peppers and onions. Sauté until lightly browned. Fold into egg mixture.
CCP: Hold for hot service at 140°F or higher until needed.
3. Coat (2) 4-inch half hotel pans and underside of foil sheets with non-stick cooking spray. Evenly divide egg and vegetable mixture between both pans. Top each pan with 2 cups (8 oz) of cheese. Cover with coated foil and bake at 350°F for 55–65 minutes, or until the center is set.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Cut each pan into 12 (3x4) pieces, for a total of 24 servings.
CCP: Hold for hot service at 140°F or higher until needed.
1. To serve, portion 1 piece onto a serving plate. Garnish with basil. Serve immediately.
Light, oven-baked egg dish with spinach, peppers, onions, and mozzarella in a tomato basil base made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.
-
Total time:
90 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds |
|
1 pouch |
|
cholesterol-free egg substitute |
100.0 oz. |
12 cup |
|
spinach , fresh, chopped |
8.0 oz. |
1.5 cup |
|
kosher salt |
|
1 tsp. |
|
canola oil |
|
2 tbsp. |
|
green bell pepper , diced |
5.0 oz. |
1 cup |
|
red bell pepper , diced |
5.0 oz. |
1 cup |
|
onion , diced |
13.0 oz. |
2.5 cup |
|
part skim mozzarella cheese , shredded |
16.0 oz. |
4 cup |
|
fresh basil leaves , torn |
|
0.5 cup |
1. In a large mixing bowl, whisk together Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup and liquid eggs until smooth. Fold in spinach and salt. Reserve.
2. Heat oil in sauté pan over medium-high heat or on griddle. Add peppers and onions. Sauté until lightly browned. Fold into egg mixture.
CCP: Hold for hot service at 140°F or higher until needed.
3. Coat (2) 4-inch half hotel pans and underside of foil sheets with non-stick cooking spray. Evenly divide egg and vegetable mixture between both pans. Top each pan with 2 cups (8 oz) of cheese. Cover with coated foil and bake at 350°F for 55–65 minutes, or until the center is set.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Cut each pan into 12 (3x4) pieces, for a total of 24 servings.
CCP: Hold for hot service at 140°F or higher until needed.
1. To serve, portion 1 piece onto a serving plate. Garnish with basil. Serve immediately.
