Vegetable Frittata USDA Recipe for Family Child Care
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Vegetable Frittata showcases all the main ingredients! Eggs, mushrooms, onions, bell pepper, spinach, and cheese, all in one delicious frittata muffin. CACFP Home Childcare Crediting InformationOne frittata muffin provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent meat alternate.
Ingredients
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
Quantity
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
Ingredients
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
Quantity
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
*See Marketing Guide
Ingredients
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
Quantity
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
*See Marketing Guide
Ingredients
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
Quantity
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
*See Marketing Guide
Ingredients
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
Quantity
- 1½ cup or 4 oz *Fresh mushrooms, coarsely chopped
- 1 cup or 4 oz *Fresh onions, diced
- 1 cup or 4 oz *Fresh red bell peppers, diced
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 2 cups or 4 oz *Fresh spinach, coarsely chopped
- ⅓ cup or 1 oz Low-fat cheddar cheese, shredded
- ¼ cup Skim milk
- 3 eggs or 6 oz Liquid eggs
- ½ cup or 2 oz Whole wheat flour
*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 vegetable mixture into a roasting pan (9” x 13” x 2½”).
- Cover and refrigerate at 40 °F for 30 minutes.
- After cooled, sprinkle ⅓ cup cheese evenly over vegetable mixture. Stir well.
- Lightly coat a muffin pan with pan release spray. Portion 2 Tbsp vegetable mixture into 6 muffin cups. Set aside for step 9.
- Combine milk, eggs, and flour in a large bowl. Stir well.
- Portion ¼ cup 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: 325 °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 Family Child Care
Amount Per Serving 1 frittata muffin
Calories 103
Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 107mg36%
Sodium 290mg13%
Potassium 268mg8%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Total Sugars 3g3%
Protein 7g14%
Vitamin C 34mg41%
Vitamin D 29IU193%
Calcium 74mg7%
Iron 2mg11%
Vitamin A 158mcg
*
*Marketing Guide
Yield / Volume
