Vegetable Frittata - USDA Recipe for CACFP

Vegetable Frittata - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Vegetable Frittata – Individual egg casseroles with mushrooms and fresh bell peppers baked in muffin tins.

 

*Fresh mushrooms, coarsely chopped
6 oz
2 1/4 cups
12 oz
1 qt 1/2 cup

1. In a large stock pot, add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Saute uncovered over medium-high heat for 2 minutes.

*Fresh onions, diced
6 oz
1 cup 2 Tbsp 1 1/2 tsp
12 oz
2 1/4 cups 1 Tbsp
*Fresh red bell peppers, diced
10 oz
1 3/4 cups 2 Tbsp
1 lb 4 oz
3 3/4 cups
Salt
2 tsp
1 Tbsp 1 tsp
Ground black pepper
1 tsp
2 tsp
*Fresh spinach, coarsely chopped
6 oz
2 1/3 cups 1 Tbsp 2 tsp
12 oz
1 qt 2/3 cup 3 Tbsp 1 tsp

2. Add spinach. Cook uncovered over medium heat for 1-2 minutes until wilted.

3. Pour 2 qt 2 cups (about 2 lb 1 1/2 oz) vegetable mixture into a steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

4. Cover and refrigerate at 40 °F for 30 minutes.

Low-fat cheddar cheese, shredded
6 oz
1 1/2 cups
12 oz
3 cups

5. After cooled, sprinkle 1 1/2 cups (about 6 oz) cheese over each pan. Stir well.

6. Heavily coat a muffin pan (20 1/2" x 14") with pan release spray. Using a No. 24 scoop, portion 2 Tbsp (about 1 oz) vegetable mixture into each muffin cup (24 cups per pan). Set aside for step 8. For 25 servings, use 2 muffin pans. For 50 servings, use 3 muffin pans.

Skim milk
1 cup
2 cups

7. Combine milk, eggs, and flour in a large bowl. Stir well. Set aside for step 8.

Egg whites
2 lb
1 qt
4 lb
2 qt
Whole-wheat flour
7 oz
1 1/2 cups 1 Tbsp
14 oz
3 cups 2 Tbsp

8. Using a No. 16 scoop, portion 1/4 cup 1 Tbsp (about 1 2/3 oz) egg mixture on top of vegetable mixture in each muffin cup.

9. Bake until golden brown and eggs are slightly firm: Conventional oven: 350 °F for 30 minutes. Convection oven: 350 °F for 20 minutes.

10. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

11. Critical Control Point: Hold for hot service at 140 °F or higher.

12. Serve 1 frittata muffin.

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: One frittata muffin provides 1/8 cup additional vegetable.

CACFP Crediting Information: One frittata muffin provides 1/8 cup vegetable.

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