Learn to Cook: Beef and Cheddar Sheet Pan Omelette

Pick your Packaging

Ground beef is available in a variety of packaging that can extend the shelf life and improve storability. If you’re lucky enough to have options, here’s how you choose the right one for your needs:

• Overwrapped packaging is the most traditional method, where the beef is plastic wrapped to a styrofoam tray. This form of packaging allows small amounts of air to pass through the plastic resulting in the most perishable method of wrapping. Use overwrapped beef by the Best Before Date or freeze by adding a second layer of plastic or putting it in a zip top bag and forcing the air out.     
• Modified Atmosphere Packaging (MAP) is when the air around the beef is modified with C02 to prevent bacterial growth and an airtight seal is created, increasing the shelf life. It is also less messy to open and easily stackable in the fridge. Don’t freeze ground beef in MAP containers because it will freezer burn. Transfer meat to a plastic bag first.  
• Tube packaging is great if you plan on stocking your freezer. The heavy plastic wrapping keeps air away from the meat, preventing oxidization and freezer burn. The meat might have a purplish tinge when you open it but it will quickly turn red.  
• Vacuum packaging removes all air from the wrapping allowing the beef to stay fresh the longest. This leak-proof method of wrapping is also freezer ready.

Learn

• How to prep for an omelette
• How to make a sheet pan omelette
• How to cook an omelette

Steps

• Read through the recipe and assemble the ingredients
• Wash hands and tie back hair
• Start cook along video and prepare the recipe

Big Batch Beef and Cheddar Sheet Pan Omelette

This big batch recipe makes a great breakfast-for-dinner or just freeze ahead for a grab-and-go breakfast sandwich that’s fast, nutritious and delicious!

Check out this recipe