Meals & Beverages

RECIPES

DOUBLE TOMATO STUFFED OMELET

Made With:

Product

Campbell’s® Classic Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

View Product

Product

Campbell’s® Classic Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

View Product

Product

Campbell’s® Classic Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

View Product
Nutrition Facts
Serving Size
1 EACH (1 OMELET, 1/2 CUP SAUCE, 2 TBSP FILLING)
Amount Per Serving
Calories 303
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 6.1g
31%
Cholesterol 387mg
129%
Sodium 546mg
23%
Total Carbohydrate 19.3g
6%
Dietary Fiber 2.3g
9%
Protein 18g
36%
Vitamin A 34%
Vitamin C 79%
Calcium 13%
Iron 15%
Total Time

122 min.

Serving & Size

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

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 OMELET, 1/2 CUP SAUCE, 2 TBSP FILLING)
Amount Per Serving
Calories 303
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 6.1g
31%
Cholesterol 387mg
129%
Sodium 546mg
23%
Total Carbohydrate 19.3g
6%
Dietary Fiber 2.3g
9%
Protein 18g
36%
Vitamin A 34%
Vitamin C 79%
Calcium 13%
Iron 15%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2  tbsp.
yellow onion 15 oz. 2 667/1000  cups
assorted bell peppers (green, red, yellow) 20 oz. 3 3/4  cups
garlic 1  tbsp.
Made With:

Product

Campbell’s® Classic Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

View Product
Campbell's® Condensed Tomato Soup 4 1/2  cups
water 2  cups
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.
 
Weight Measure
8 oz.
Made With:

Product

Campbell’s® Classic Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

View Product
Campbell's® Condensed Tomato Soup 1/2  cups
2 oz. 1/2  cups
1 oz. 1/4  cups
1 oz. 1/4  cups
1/4  tsp.
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.
 
Weight Measure
48 oz. 24  ea.
Made With:

Product

Campbell’s® Classic Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

View Product
Campbell's® Condensed Tomato Soup 1  cups
1/2  tsp.
1 oz. 3/4  cups
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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