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.
2 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • 1 lb *Fresh mushrooms, coarsely chopped
    • 1 lb *Fresh onions, diced
    • 1 lb 4 oz *Fresh red bell peppers, diced
    • - - Salt
    • - - Ground black pepper
    • 1 lb *Fresh spinach, coarsely chopped
    • 8 oz Low-fat cheddar cheese, shredded
    • - - Skim milk
    • 2 lb 10 oz Whole Eggs
    • 7 oz Whole wheat flour

    Measure

    • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
    • 3 cups *Fresh onions, diced
    • 1 qt *Fresh red bell peppers, diced
    • 2 tsp Salt
    • 1 tsp Ground black pepper
    • 2 qt *Fresh spinach, coarsely chopped
    • 2 cups Low-fat cheddar cheese,shredded
    • 1 cup Skim milk
    • 1 qt 1 cup Whole Eggs
    • 1½ cups 1 Tbsp Whole wheat flour

    50 Servings

      Weight

      • 2 lb *Fresh mushrooms, coarsely chopped
      • 2 lb *Fresh onions, diced
      • 2 lb 8 oz *Fresh red bell peppers, diced
      • - - Salt
      • - - Ground black pepper
      • 2 lb *Fresh spinach, coarsely, chopped
      • 1 lb Low-fat cheddar, cheese, shredded
      • - - Skim milk
      • 5 lb 4 oz Whole Eggs
      • 14 oz Whole wheat flour

      Measure

      • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
      • 1 qt 2 cups *Fresh onions, diced
      • 2 qt *Fresh red bell peppers, diced
      • 1 Tbsp 1 tsp Salt
      • 2 tsp Ground black pepper
      • 1 gal *Fresh spinach, coarsely, chopped
      • 1 qt Low-fat cheddar cheese, shredded
      • 2 cups Skim milk
      • 2 qt 2 cups Whole Eggs
      • 3 cups 2 Tbsp Whole wheat flour 12

      Quantity
       

      25 Servings

        Weight

        • 1 lb *Fresh mushrooms, coarsely chopped
        • 1 lb *Fresh onions, diced
        • 1 lb 4 oz *Fresh red bell peppers, diced
        • - - Salt
        • - - Ground black pepper
        • 1 lb *Fresh spinach, coarsely chopped
        • 8 oz Low-fat cheddar cheese, shredded
        • - - Skim milk
        • 2 lb 10 oz Whole Eggs
        • 7 oz Whole wheat flour

        Measure

        • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
        • 3 cups *Fresh onions, diced
        • 1 qt *Fresh red bell peppers, diced
        • 2 tsp Salt
        • 1 tsp Ground black pepper
        • 2 qt *Fresh spinach, coarsely chopped
        • 2 cups Low-fat cheddar cheese,shredded
        • 1 cup Skim milk
        • 1 qt 1 cup Whole Eggs
        • 1½ cups 1 Tbsp Whole wheat flour

        50 Servings

          Weight

          • 2 lb *Fresh mushrooms, coarsely chopped
          • 2 lb *Fresh onions, diced
          • 2 lb 8 oz *Fresh red bell peppers, diced
          • - - Salt
          • - - Ground black pepper
          • 2 lb *Fresh spinach, coarsely, chopped
          • 1 lb Low-fat cheddar, cheese, shredded
          • - - Skim milk
          • 5 lb 4 oz Whole Eggs
          • 14 oz Whole wheat flour

          Measure

          • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
          • 1 qt 2 cups *Fresh onions, diced
          • 2 qt *Fresh red bell peppers, diced
          • 1 Tbsp 1 tsp Salt
          • 2 tsp Ground black pepper
          • 1 gal *Fresh spinach, coarsely, chopped
          • 1 qt Low-fat cheddar cheese, shredded
          • 2 cups Skim milk
          • 2 qt 2 cups Whole Eggs
          • 3 cups 2 Tbsp Whole wheat flour 12

          Ingredients
           

          25 Servings

            Weight

            • 1 lb *Fresh mushrooms, coarsely chopped
            • 1 lb *Fresh onions, diced
            • 1 lb 4 oz *Fresh red bell peppers, diced
            • - - Salt
            • - - Ground black pepper
            • 1 lb *Fresh spinach, coarsely chopped
            • 8 oz Low-fat cheddar cheese, shredded
            • - - Skim milk
            • 2 lb 10 oz Whole Eggs
            • 7 oz Whole wheat flour

            Measure

            • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
            • 3 cups *Fresh onions, diced
            • 1 qt *Fresh red bell peppers, diced
            • 2 tsp Salt
            • 1 tsp Ground black pepper
            • 2 qt *Fresh spinach, coarsely chopped
            • 2 cups Low-fat cheddar cheese,shredded
            • 1 cup Skim milk
            • 1 qt 1 cup Whole Eggs
            • 1½ cups 1 Tbsp Whole wheat flour

            50 Servings

              Weight

              • 2 lb *Fresh mushrooms, coarsely chopped
              • 2 lb *Fresh onions, diced
              • 2 lb 8 oz *Fresh red bell peppers, diced
              • - - Salt
              • - - Ground black pepper
              • 2 lb *Fresh spinach, coarsely, chopped
              • 1 lb Low-fat cheddar, cheese, shredded
              • - - Skim milk
              • 5 lb 4 oz Whole Eggs
              • 14 oz Whole wheat flour

              Measure

              • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
              • 1 qt 2 cups *Fresh onions, diced
              • 2 qt *Fresh red bell peppers, diced
              • 1 Tbsp 1 tsp Salt
              • 2 tsp Ground black pepper
              • 1 gal *Fresh spinach, coarsely, chopped
              • 1 qt Low-fat cheddar cheese, shredded
              • 2 cups Skim milk
              • 2 qt 2 cups Whole Eggs
              • 3 cups 2 Tbsp Whole wheat flour 12

              Quantity
               

              25 Servings

                Weight

                • 1 lb *Fresh mushrooms, coarsely chopped
                • 1 lb *Fresh onions, diced
                • 1 lb 4 oz *Fresh red bell peppers, diced
                • - - Salt
                • - - Ground black pepper
                • 1 lb *Fresh spinach, coarsely chopped
                • 8 oz Low-fat cheddar cheese, shredded
                • - - Skim milk
                • 2 lb 10 oz Whole Eggs
                • 7 oz Whole wheat flour

                Measure

                • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                • 3 cups *Fresh onions, diced
                • 1 qt *Fresh red bell peppers, diced
                • 2 tsp Salt
                • 1 tsp Ground black pepper
                • 2 qt *Fresh spinach, coarsely chopped
                • 2 cups Low-fat cheddar cheese,shredded
                • 1 cup Skim milk
                • 1 qt 1 cup Whole Eggs
                • 1½ cups 1 Tbsp Whole wheat flour

                50 Servings

                  Weight

                  • 2 lb *Fresh mushrooms, coarsely chopped
                  • 2 lb *Fresh onions, diced
                  • 2 lb 8 oz *Fresh red bell peppers, diced
                  • - - Salt
                  • - - Ground black pepper
                  • 2 lb *Fresh spinach, coarsely, chopped
                  • 1 lb Low-fat cheddar, cheese, shredded
                  • - - Skim milk
                  • 5 lb 4 oz Whole Eggs
                  • 14 oz Whole wheat flour

                  Measure

                  • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                  • 1 qt 2 cups *Fresh onions, diced
                  • 2 qt *Fresh red bell peppers, diced
                  • 1 Tbsp 1 tsp Salt
                  • 2 tsp Ground black pepper
                  • 1 gal *Fresh spinach, coarsely, chopped
                  • 1 qt Low-fat cheddar cheese, shredded
                  • 2 cups Skim milk
                  • 2 qt 2 cups Whole Eggs
                  • 3 cups 2 Tbsp Whole wheat flour 12
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb *Fresh mushrooms, coarsely chopped
                    • 1 lb *Fresh onions, diced
                    • 1 lb 4 oz *Fresh red bell peppers, diced
                    • - - Salt
                    • - - Ground black pepper
                    • 1 lb *Fresh spinach, coarsely chopped
                    • 8 oz Low-fat cheddar cheese, shredded
                    • - - Skim milk
                    • 2 lb 10 oz Whole Eggs
                    • 7 oz Whole wheat flour

                    Measure

                    • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                    • 3 cups *Fresh onions, diced
                    • 1 qt *Fresh red bell peppers, diced
                    • 2 tsp Salt
                    • 1 tsp Ground black pepper
                    • 2 qt *Fresh spinach, coarsely chopped
                    • 2 cups Low-fat cheddar cheese,shredded
                    • 1 cup Skim milk
                    • 1 qt 1 cup Whole Eggs
                    • 1½ cups 1 Tbsp Whole wheat flour

                    50 Servings

                      Weight

                      • 2 lb *Fresh mushrooms, coarsely chopped
                      • 2 lb *Fresh onions, diced
                      • 2 lb 8 oz *Fresh red bell peppers, diced
                      • - - Salt
                      • - - Ground black pepper
                      • 2 lb *Fresh spinach, coarsely, chopped
                      • 1 lb Low-fat cheddar, cheese, shredded
                      • - - Skim milk
                      • 5 lb 4 oz Whole Eggs
                      • 14 oz Whole wheat flour

                      Measure

                      • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                      • 1 qt 2 cups *Fresh onions, diced
                      • 2 qt *Fresh red bell peppers, diced
                      • 1 Tbsp 1 tsp Salt
                      • 2 tsp Ground black pepper
                      • 1 gal *Fresh spinach, coarsely, chopped
                      • 1 qt Low-fat cheddar cheese, shredded
                      • 2 cups Skim milk
                      • 2 qt 2 cups Whole Eggs
                      • 3 cups 2 Tbsp Whole wheat flour 12

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb *Fresh mushrooms, coarsely chopped
                        • 1 lb *Fresh onions, diced
                        • 1 lb 4 oz *Fresh red bell peppers, diced
                        • - - Salt
                        • - - Ground black pepper
                        • 1 lb *Fresh spinach, coarsely chopped
                        • 8 oz Low-fat cheddar cheese, shredded
                        • - - Skim milk
                        • 2 lb 10 oz Whole Eggs
                        • 7 oz Whole wheat flour

                        Measure

                        • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                        • 3 cups *Fresh onions, diced
                        • 1 qt *Fresh red bell peppers, diced
                        • 2 tsp Salt
                        • 1 tsp Ground black pepper
                        • 2 qt *Fresh spinach, coarsely chopped
                        • 2 cups Low-fat cheddar cheese,shredded
                        • 1 cup Skim milk
                        • 1 qt 1 cup Whole Eggs
                        • 1½ cups 1 Tbsp Whole wheat flour

                        50 Servings

                          Weight

                          • 2 lb *Fresh mushrooms, coarsely chopped
                          • 2 lb *Fresh onions, diced
                          • 2 lb 8 oz *Fresh red bell peppers, diced
                          • - - Salt
                          • - - Ground black pepper
                          • 2 lb *Fresh spinach, coarsely, chopped
                          • 1 lb Low-fat cheddar, cheese, shredded
                          • - - Skim milk
                          • 5 lb 4 oz Whole Eggs
                          • 14 oz Whole wheat flour

                          Measure

                          • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                          • 1 qt 2 cups *Fresh onions, diced
                          • 2 qt *Fresh red bell peppers, diced
                          • 1 Tbsp 1 tsp Salt
                          • 2 tsp Ground black pepper
                          • 1 gal *Fresh spinach, coarsely, chopped
                          • 1 qt Low-fat cheddar cheese, shredded
                          • 2 cups Skim milk
                          • 2 qt 2 cups Whole Eggs
                          • 3 cups 2 Tbsp Whole wheat flour 12
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb *Fresh mushrooms, coarsely chopped
                            • 1 lb *Fresh onions, diced
                            • 1 lb 4 oz *Fresh red bell peppers, diced
                            • - - Salt
                            • - - Ground black pepper
                            • 1 lb *Fresh spinach, coarsely chopped
                            • 8 oz Low-fat cheddar cheese, shredded
                            • - - Skim milk
                            • 2 lb 10 oz Whole Eggs
                            • 7 oz Whole wheat flour

                            Measure

                            • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                            • 3 cups *Fresh onions, diced
                            • 1 qt *Fresh red bell peppers, diced
                            • 2 tsp Salt
                            • 1 tsp Ground black pepper
                            • 2 qt *Fresh spinach, coarsely chopped
                            • 2 cups Low-fat cheddar cheese,shredded
                            • 1 cup Skim milk
                            • 1 qt 1 cup Whole Eggs
                            • 1½ cups 1 Tbsp Whole wheat flour

                            50 Servings

                              Weight

                              • 2 lb *Fresh mushrooms, coarsely chopped
                              • 2 lb *Fresh onions, diced
                              • 2 lb 8 oz *Fresh red bell peppers, diced
                              • - - Salt
                              • - - Ground black pepper
                              • 2 lb *Fresh spinach, coarsely, chopped
                              • 1 lb Low-fat cheddar, cheese, shredded
                              • - - Skim milk
                              • 5 lb 4 oz Whole Eggs
                              • 14 oz Whole wheat flour

                              Measure

                              • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                              • 1 qt 2 cups *Fresh onions, diced
                              • 2 qt *Fresh red bell peppers, diced
                              • 1 Tbsp 1 tsp Salt
                              • 2 tsp Ground black pepper
                              • 1 gal *Fresh spinach, coarsely, chopped
                              • 1 qt Low-fat cheddar cheese, shredded
                              • 2 cups Skim milk
                              • 2 qt 2 cups Whole Eggs
                              • 3 cups 2 Tbsp Whole wheat flour 12

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb *Fresh mushrooms, coarsely chopped
                                • 1 lb *Fresh onions, diced
                                • 1 lb 4 oz *Fresh red bell peppers, diced
                                • - - Salt
                                • - - Ground black pepper
                                • 1 lb *Fresh spinach, coarsely chopped
                                • 8 oz Low-fat cheddar cheese, shredded
                                • - - Skim milk
                                • 2 lb 10 oz Whole Eggs
                                • 7 oz Whole wheat flour

                                Measure

                                • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                                • 3 cups *Fresh onions, diced
                                • 1 qt *Fresh red bell peppers, diced
                                • 2 tsp Salt
                                • 1 tsp Ground black pepper
                                • 2 qt *Fresh spinach, coarsely chopped
                                • 2 cups Low-fat cheddar cheese,shredded
                                • 1 cup Skim milk
                                • 1 qt 1 cup Whole Eggs
                                • 1½ cups 1 Tbsp Whole wheat flour

                                50 Servings

                                  Weight

                                  • 2 lb *Fresh mushrooms, coarsely chopped
                                  • 2 lb *Fresh onions, diced
                                  • 2 lb 8 oz *Fresh red bell peppers, diced
                                  • - - Salt
                                  • - - Ground black pepper
                                  • 2 lb *Fresh spinach, coarsely, chopped
                                  • 1 lb Low-fat cheddar, cheese, shredded
                                  • - - Skim milk
                                  • 5 lb 4 oz Whole Eggs
                                  • 14 oz Whole wheat flour

                                  Measure

                                  • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                                  • 1 qt 2 cups *Fresh onions, diced
                                  • 2 qt *Fresh red bell peppers, diced
                                  • 1 Tbsp 1 tsp Salt
                                  • 2 tsp Ground black pepper
                                  • 1 gal *Fresh spinach, coarsely, chopped
                                  • 1 qt Low-fat cheddar cheese, shredded
                                  • 2 cups Skim milk
                                  • 2 qt 2 cups Whole Eggs
                                  • 3 cups 2 Tbsp Whole wheat flour 12
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb *Fresh mushrooms, coarsely chopped
                                    • 1 lb *Fresh onions, diced
                                    • 1 lb 4 oz *Fresh red bell peppers, diced
                                    • - - Salt
                                    • - - Ground black pepper
                                    • 1 lb *Fresh spinach, coarsely chopped
                                    • 8 oz Low-fat cheddar cheese, shredded
                                    • - - Skim milk
                                    • 2 lb 10 oz Whole Eggs
                                    • 7 oz Whole wheat flour

                                    Measure

                                    • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                                    • 3 cups *Fresh onions, diced
                                    • 1 qt *Fresh red bell peppers, diced
                                    • 2 tsp Salt
                                    • 1 tsp Ground black pepper
                                    • 2 qt *Fresh spinach, coarsely chopped
                                    • 2 cups Low-fat cheddar cheese,shredded
                                    • 1 cup Skim milk
                                    • 1 qt 1 cup Whole Eggs
                                    • 1½ cups 1 Tbsp Whole wheat flour

                                    50 Servings

                                      Weight

                                      • 2 lb *Fresh mushrooms, coarsely chopped
                                      • 2 lb *Fresh onions, diced
                                      • 2 lb 8 oz *Fresh red bell peppers, diced
                                      • - - Salt
                                      • - - Ground black pepper
                                      • 2 lb *Fresh spinach, coarsely, chopped
                                      • 1 lb Low-fat cheddar, cheese, shredded
                                      • - - Skim milk
                                      • 5 lb 4 oz Whole Eggs
                                      • 14 oz Whole wheat flour

                                      Measure

                                      • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                                      • 1 qt 2 cups *Fresh onions, diced
                                      • 2 qt *Fresh red bell peppers, diced
                                      • 1 Tbsp 1 tsp Salt
                                      • 2 tsp Ground black pepper
                                      • 1 gal *Fresh spinach, coarsely, chopped
                                      • 1 qt Low-fat cheddar cheese, shredded
                                      • 2 cups Skim milk
                                      • 2 qt 2 cups Whole Eggs
                                      • 3 cups 2 Tbsp Whole wheat flour 12

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb *Fresh mushrooms, coarsely chopped
                                        • 1 lb *Fresh onions, diced
                                        • 1 lb 4 oz *Fresh red bell peppers, diced
                                        • - - Salt
                                        • - - Ground black pepper
                                        • 1 lb *Fresh spinach, coarsely chopped
                                        • 8 oz Low-fat cheddar cheese, shredded
                                        • - - Skim milk
                                        • 2 lb 10 oz Whole Eggs
                                        • 7 oz Whole wheat flour

                                        Measure

                                        • 1 qt 1 cup *Fresh mushrooms, coarsely chopped
                                        • 3 cups *Fresh onions, diced
                                        • 1 qt *Fresh red bell peppers, diced
                                        • 2 tsp Salt
                                        • 1 tsp Ground black pepper
                                        • 2 qt *Fresh spinach, coarsely chopped
                                        • 2 cups Low-fat cheddar cheese,shredded
                                        • 1 cup Skim milk
                                        • 1 qt 1 cup Whole Eggs
                                        • 1½ cups 1 Tbsp Whole wheat flour

                                        50 Servings

                                          Weight

                                          • 2 lb *Fresh mushrooms, coarsely chopped
                                          • 2 lb *Fresh onions, diced
                                          • 2 lb 8 oz *Fresh red bell peppers, diced
                                          • - - Salt
                                          • - - Ground black pepper
                                          • 2 lb *Fresh spinach, coarsely, chopped
                                          • 1 lb Low-fat cheddar, cheese, shredded
                                          • - - Skim milk
                                          • 5 lb 4 oz Whole Eggs
                                          • 14 oz Whole wheat flour

                                          Measure

                                          • 2 qt 2 cup *Fresh mushrooms, coarsely chopped
                                          • 1 qt 2 cups *Fresh onions, diced
                                          • 2 qt *Fresh red bell peppers, diced
                                          • 1 Tbsp 1 tsp Salt
                                          • 2 tsp Ground black pepper
                                          • 1 gal *Fresh spinach, coarsely, chopped
                                          • 1 qt Low-fat cheddar cheese, shredded
                                          • 2 cups Skim milk
                                          • 2 qt 2 cups Whole Eggs
                                          • 3 cups 2 Tbsp Whole wheat flour 12
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Vegetable Frittata USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 frittata muffin
                                          Calories 134 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 2g13%
                                          Cholesterol 179mg60%
                                          Sodium 348mg15%
                                          Potassium 291mg8%
                                          Total Carbohydrate 11g4%
                                          Dietary Fiber 2g8%
                                          Total Sugars 3g3%
                                          Protein 11g22%
                                          Vitamin C 40mg48%
                                          Vitamin D 45IU300%
                                          Calcium 102mg10%
                                          Iron 2mg11%
                                          Vitamin A 193mcg
                                          *
                                          *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