Frittata
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- onion 3-1/2 tbsp
- vegetable oil 2 tsp
- garlic minced 1-1/2 tsp
- tomato 1/3 cup
- yellow squash 1/2 cup
- zucchini 1/2 cup
- kosher salt 1-1/2 tsp
- oregano dried 1/2 tsp
- mushroom dust 1/8 oz
- hash brown potatoes 18 oz
- spinach fresh 3-1/2 tbsp
- parsley paste 1/4 oz
- eggs 7
- 1% milk 1 cup
- baking powder 1-1/2 tsp
- shredded cheddar cheese reduced fat 1 cup
INSTRUCTIONS
- In a large saucepan, cook onions in oil until soft.
- Add minced garlic, small-diced tomatoes, and small-diced squash. Cook for 2 minutes, then set aside to cool.
- Toss the salt, oregano, and mushroom dust (sub-recipe) into thawed and drained potatoes.
- Steam spinach then squeeze out excess liquid and chop.
- Add the Parsley Paste (sub-recipe) to the spinach. Mix together until combined, then set aside.
- In a separate bowl, mix together eggs, milk, and baking powder.
- Combine all ingredients, except eggs, and place in a pre-heated 2 inch deep baking dish, freshly sprayed with cold oil.
- Pour the egg mixture over the ingredients.
- Bake in a 325° F oven for 30-35 minutes or until done (clean knife test).Tips: Cover the mixture in the oven if getting too brown
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 1 1/3 cups + 1/2 Tbsp (chopped)
- 902991 OIL, VEGETABLE 1/4 cup + 1/2 tsp
- 799939 GARLIC,RAW 2 Tbsp + 2 3/8 tsp
- 011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE 1 3/4 cup
- 011641 SQUASH,SMMR,ALL VAR,RAW 2 7/8 cup
- 902935 Zucchini, Raw 2 1/2 cup
- 799986 SALT, KOSHER 2 Tbsp + 2 3/8 tsp
- 901071 OREGANO LEAVES,DRIED 1 Tbsp + 1 1/8 tsp
- 902978 Mushroom Dust, Herbs (Sub-Recipe) 3/4 oz
- 031028 POTATO,YEL FLSH,HASH BRN,SHRD,SALT ADDE 6 lbs + 15 ozs
- 011457 SPINACH,RAW 1 1/3 cups + 1/2 Tbsp
- 902977 Parsley Paste, Herbs (Sub-Recipe) 1 3/8 ozs
- 001123 EGG,WHL,RAW,FRSH 41 2/3 large
- 001081 MILK,RED FAT,FLUID,2% MILKFAT,PROT FORT 5 5/8 cups
- 018369 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 2 Tbsp + 2 3/8 tsp
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 5 1/2 cups
INSTRUCTIONS
- In a large saucepan, cook onions in oil until soft.
- Add minced garlic, small-diced tomatoes, and small-diced squash. Cook for 2 minutes, then set aside to cool.
- Toss the salt, oregano, and mushroom dust (sub-recipe) into thawed and drained potatoes.
- Steam spinach then squeeze out excess liquid and chop.
- Add the Parsley Paste (sub-recipe) to the spinach. Mix together until combined, then set aside.
- In a separate bowl, mix together eggs, milk, and baking powder.
- Combine all ingredients, except eggs, and place in a preheated 2 inch hotel pan, or 2 inch deep baking dish, freshly sprayed with cold oil.
- Pour the egg mixture over the ingredients.
- Bake in a 325° F oven for 30-35 minutes or until done (clean knife test).Tips: Cover the mixture in the oven if getting too brown
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 2 3/4 cups + 1/2 Tbsp (chopped)
- 902991 OIL, VEGETABLE 1/2 cup + 1 tsp
- 799939 GARLIC,RAW 1/3 cup + 5/8 tsp
- 011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE 1 lb + 6 1/4 ozs
- 011641 SQUASH,SMMR,ALL VAR,RAW 1 lb + 6 1/4 ozs
- 902935 Zucchini, Raw 1 lb + 6 1/4 ozs
- 799986 SALT, KOSHER 1/3 cup + 5/8 tsp
- 901071 OREGANO LEAVES,DRIED 2 Tbsp + 2 3/8 tsp
- 902978 Mushroom Dust, Herbs (Sub-Recipe) 1 3/8 ozs
- 031028 POTATO,YEL FLSH,HASH BRN,SHRD,SALT ADDE 13 lbs + 14 ozs
- 011457 SPINACH,RAW 2 3/4 cups + 1/2 Tbsp
- 902977 Parsley Paste, Herbs (Sub-Recipe) 2 7/8 ozs
- 001123 EGG,WHL,RAW,FRSH 83 1/3 large
- 001081 MILK,RED FAT,FLUID,2% MILKFAT,PROT FORT 2 qts + 3 cups
- 018369 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1/3 cup + 5/8 tsp
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 2 lbs + 12 1/2 ozs
INSTRUCTIONS
- In a large saucepan, cook onions in oil until soft.
- Add minced garlic, small-diced tomatoes, and small-diced squash. Cook for two minutes, then set aside to cool.
- Toss the salt, oregano, and mushroom dust (sub-recipe) into thawed and drained potatoes.
- Steam spinach then squeeze out excess liquid and chop.
- Add the Parsley Paste (sub-recipe) to the spinach. Mix together until combined, then set aside.
- In a separate bowl, mix together eggs, milk, and baking powder.
- Combine all ingredients, except eggs, and place in a pre-heated 2 inch deep baking dish, freshly sprayed with cold oil.
- Pour the egg mixture over the ingredients.
- Bake in a 325° F oven for 30-35 minutes or until done (clean knife test).Tips: Cover the mixture in the oven if getting too brown
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011282 ONIONS,RAW 1 qt + 1 1/2 cups (chopped)
- 902991 OIL, VEGETABLE 1 cup + 1/2 Tbsp
- 799939 GARLIC,RAW 2/3 cup + 1 3/8 tsp
- 011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE 2 lbs + 12 1/2 ozs
- 011641 SQUASH,SMMR,ALL VAR,RAW 2 lbs + 12 1/2 ozs
- 902935 Zucchini, Raw 2 lbs + 12 1/2 ozs
- 799986 SALT, KOSHER 2/3 cup + 1 3/8 tsp
- 901071 OREGANO LEAVES,DRIED 1/3 cup + 5/8 tsp
- 902978 Mushroom Dust, Herbs (Sub-Recipe) 2 7/8 ozs
- 031028 POTATO,YEL FLSH,HASH BRN,SHRD,SALT ADDE 27 lbs + 13 ozs
- 011457 SPINACH,RAW 1 qt + 1 1/2 cups
- 902977 Parsley Paste, Herbs (Sub-Recipe) 5 5/8 ozs
- 001123 EGG,WHL,RAW,FRSH 166 2/3 large
- 001081 MILK,RED FAT,FLUID,2% MILKFAT,PROT FORT 1 1/4 gals + 2 1/4 cups
- 018369 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 2/3 cup + 1 3/8 tsp
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 5 lbs + 9 ozs
INSTRUCTIONS
- In a large saucepan, cook onions in oil until soft.
- Add minced garlic, small-diced tomatoes, and small-diced squash. Cook for two minutes, then set aside to cool.
- Toss the salt, oregano, and mushroom dust (sub-recipe) into thawed and drained potatoes.
- Steam spinach then squeeze out excess liquid and chop.
- Add the Parsley Paste (sub-recipe) to the spinach. Mix together until combined, then set aside.
- In a separate bowl, mix together eggs, milk, and baking powder.
- Combine all ingredients, except eggs, and place in a preheated 2 inch hotel pan freshly sprayed with cold oil.
- Pour the egg mixture over the ingredients.
- Bake in a 325° F oven for 30-35 minutes or until done (clean knife test).Tips: Cover the mixture in the oven if getting too brown