Mozzarella, Spinach, Tomato, and Potato Frittata

Meat/Meat Alternative, Vegetable, Breakfast, Main, Mediterranean, Plant-Forward, Gluten Free, Vegetarian

Yield: 100 Servings

Meat/meat alternative:  1 3/4 cup

Vegetables: 3/8 cup

Ingredients

Egg Mixture 

1 qt 2 cups Mozzarella cheese, part skim, shredded 

1 qt 2 cups Cheddar cheese, reduced fat, shredded 

2 3/4 cups 2 tbsp Parmesan cheese, grated 

56 Eggs, large  

1 qt  Milk, skim or 1% 

2 tbsp Thyme leaves, dried 

2 tbsp Table salt  

2 tsp Black pepper, ground 

Vegetable Mixture 

 1/2 cup Oil, olive or canola 

1/2 cup Garlic, minced 

12 cups Onions, yellow, chopped 

2 qt 1/3 cup Spinach, frozen, chopped, thawed and squeezed before measuring 

1 qt 1 1/2 cups Tomatoes, canned, diced 

1 gal 1 qt Potatoes, yellow or red, peeled and diced 

Method

  1. Preheat the oven to 325° F. Lightly oil a 2-inch full-size hotel pan (use 4 pans for 100 servings).

  2. Combine the cheeses in a bowl and set aside 

  3. Blend the eggs with the milk, oregano, half of the salt, and the pepper in a bowl with a whisk until smooth. Add half of the combined cheeses and stir to blend. Set this egg mixture aside. (Reserve the remaining cheese mixture to top the frittata in step 7.) 

  4. Heat the oil in a large skillet over medium high heat. Add the garlic and onions and half of the salt. Cook, stirring frequently, until the onions are tender and the garlic is aromatic, about 10 minutes. 

  5. Add the spinach and the tomatoes and continue to cook, stirring occasionally, until most of the liquid has cooked away, about 10 minutes (or longer, depending upon the size of the pan and the quantity of vegetables.) 

  6. Add the diced potatoes and continue to cook, stirring, until the potatoes are hot, another 5 minutes. 

  7. Transfer the vegetable mixture to the bowl with the egg mixture and stir together. Pour into a lightly oiled baking pan. Top with the remaining cheese mixture. 

  8. Bake until the eggs are set and a knife inserted near the center of the frittata comes out clean, about 15 minutes (this time will vary depending upon the depth of your pan.) (Note: If you wish, you can lightly broil the frittata to brown the cheese.) 

  9. Remove the frittata from the oven and let it rest for 10 minutes before cutting into portions and serving. 

Source: Jeremy West, Greeley-Evans Weld County School District 6