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4.41 from 5 votes

Vegetable Frittata USDA Recipe for Schools

Individual egg casseroles with mushrooms and fresh bell peppers are baked in muffin tins.
NSLP/SBP CREDITING INFORMATION
One frittata muffin provides ¹⁄8 cup additional vegetable.
Course: Main Course, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast, Lunch
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Fall, Spring
50 Servings
Calories: 77

Ingredients

50 Servings

    Weight

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

    Measure

    • 1 qt ½ cup *Fresh mushrooms, coarsely chopped
    • 2¼ cups 1 Tbsp *Fresh onions, diced
    • 3¾ cups *Fresh red bell peppers, diced
    • 1 Tbsp 1 tsp Salt
    • 2 tsp Ground black pepper
    • 1 qt ⅔ cup 3 Tbsp 1 tsp *Fresh spinach, coarsely chopped
    • 3 cups Low-fat cheddar cheese, shredded
    • 2 cups Skim milk
    • 2 qt Egg whites
    • 3 cups 2 Tbsp Whole wheat flour

    100 Servings

      Weight

      • 1 lb 8 oz *Fresh mushrooms, coarsely chopped
      • 1 lb 8 oz *Fresh onions, diced
      • 2 lb 8 oz *Fresh red bell peppers, diced
      • - - Salt
      • - - Ground black pepper
      • 1 lb 8 oz *Fresh spinach, coarsely, chopped
      • 1 lb 8 oz Low-fat cheddar, cheese, shredded
      • - - Skim milk
      • 8 lb Egg whites
      • 1 lb 12 oz Whole wheat flour

      Measure

      • 2 qt 1 cup *Fresh mushrooms, coarsely chopped
      • 1 qt ½ cup 2 Tbsp *Fresh onions, diced
      • 1 qt 3½ cups *Fresh red bell peppers, diced
      • 2 Tbsp 2 tsp Salt
      • 1 Tbsp 1 tsp Ground black pepper
      • 2 qt 1¾ cups *Fresh spinach, coarsely, chopped
      • 1 qt 2 cups Low-fat cheddar cheese, shredded
      • 1 qt Skim milk
      • 1 gal Egg whites
      • 1 qt 2¼ cups Whole wheat flour

      -

      50 Servings

        Weight

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

        Measure

        • 1 qt ½ cup *Fresh mushrooms, coarsely chopped
        • 2¼ cups 1 Tbsp *Fresh onions, diced
        • 3¾ cups *Fresh red bell peppers, diced
        • 1 Tbsp 1 tsp Salt
        • 2 tsp Ground black pepper
        • 1 qt ⅔ cup 3 Tbsp 1 tsp *Fresh spinach, coarsely chopped
        • 3 cups Low-fat cheddar cheese, shredded
        • 2 cups Skim milk
        • 2 qt Egg whites
        • 3 cups 2 Tbsp Whole wheat flour

        100 Servings

          Weight

          • 1 lb 8 oz *Fresh mushrooms, coarsely chopped
          • 1 lb 8 oz *Fresh onions, diced
          • 2 lb 8 oz *Fresh red bell peppers, diced
          • - - Salt
          • - - Ground black pepper
          • 1 lb 8 oz *Fresh spinach, coarsely, chopped
          • 1 lb 8 oz Low-fat cheddar, cheese, shredded
          • - - Skim milk
          • 8 lb Egg whites
          • 1 lb 12 oz Whole wheat flour

          Measure

          • 2 qt 1 cup *Fresh mushrooms, coarsely chopped
          • 1 qt ½ cup 2 Tbsp *Fresh onions, diced
          • 1 qt 3½ cups *Fresh red bell peppers, diced
          • 2 Tbsp 2 tsp Salt
          • 1 Tbsp 1 tsp Ground black pepper
          • 2 qt 1¾ cups *Fresh spinach, coarsely, chopped
          • 1 qt 2 cups Low-fat cheddar cheese, shredded
          • 1 qt Skim milk
          • 1 gal Egg whites
          • 1 qt 2¼ cups Whole wheat flour

          Instructions

          • 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 2 cups (about 2 lb 1¹⁄2 oz) vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Cover and refrigerate at 40 °F for 30 minutes.
          • After cooled, sprinkle 1¹⁄2 cups (about 6 oz) cheese over each pan. Stir well.
          • Heavily coat a muffin pan (20¹⁄2" x 14") with pan release spray. Using a No. 30 scoop, portion 2 Tbsp (about 1 oz) vegetable mixture into each muffin cup (24 cups per pan). Set aside for step 8.
            For 50 servings, use 3 muffin pans.
            For 100 servings, use 5 muffin pans.
          • Combine milk, eggs, and flour in a large bowl. Stir well. Set aside for step 8.
          • Using a rounded No. 16 scoop, portion ¹⁄4 cup 1 Tbsp (about 1²⁄3 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.

          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.

          Nutrition

          Serving: 1frittata muffin | Calories: 77 | Total Carbohydrate: 9g | Protein: 8g | Total Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 303mg | Potassium: 122mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin D: 6IU | Calcium: 84mg | Iron: 0mg