Vegetable Frittata USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Vegetable Frittata showcases all the main ingredients! Eggs, mushrooms, onions, bell pepper, spinach, and cheese, all in one delicious frittata muffin.
CACFP Adult Portion Crediting Information
One frittata muffin provides ½ cup vegetable (¼ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 2 oz equivalent meat alternate.
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Instructions
 

  • Preheat oven:
    Conventional oven: 350 °F.
    Convection oven: 325 °F.
  • In a large stock pot, add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Saute uncovered over medium–high heat for 2 minutes.
  • Add spinach. Cook uncovered over medium heat for 1–2 minutes until wilted.
  • Pour 2 qt (about 3 lb 10 oz vegetable mixture into a steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Cover and refrigerate at 40 °F for 30 minutes.
  • After cooled, drain excess liquid from spinach using a strainer if needed. Place spinach mixture in a bowl and sprinkle 2 cups (about 8 oz) cheese over spinach. Stir well.
  • Lightly coat muffin pan (20½” x 14”) with pan release spray. Using a ¼ cup measuring cup portion (about 2 oz) vegetable mixture into each muffin cup (25 muffins). Set aside for step 9.
    For 25 servings, use 2 muffin pans.
    For 50 servings, use 3 muffin pans.
  • Combine milk, eggs, and flour in a large bowl. Stir well.
  • Using a ¼ measuring cup portion ¼ cup (about 2 oz) egg mixture on top of vegetable mixture in each muffin cup.
  • Bake until golden brown and eggs are slightly firm:
    Conventional oven: 350 °F for 30 minutes.
    Convection oven: 350 °F for 20 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 1 frittata muffin.

Nutrition INFORMATION

Vegetable Frittata USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 frittata muffin
Calories
134
Total Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
179
mg
60
%
Sodium
 
348
mg
15
%
Total Carbohydrate
 
11
g
4
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
193
mcg
Vitamin C
 
40
mg
48
%
Vitamin D
 
45
IU
300
%
Calcium
 
102
mg
10
%
Iron
 
2
mg
11
%
Potassium
 
291
mg
8
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh mushrooms: 1 lb 1 oz
Fresh onions: 1 oz 5 oz
Fresh bell peppers: 1 lb 12 oz
Fresh spinach: 1 lb
50 Servings:
Fresh mushrooms: 2 lb 2 oz
Fresh onions: 2 lb 10 oz
Fresh bell peppers: 3 lb 8 oz
Fresh spinach: 2 lb

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.
Yield / Volume
25 Servings:
6 lb 4 oz/25 frittata muffins
50 Servings:
12 lb 8 oz/50 frittata muffins