Vegetable Frittata Bites USDA Recipe for Schools

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Vegetable Frittata Bites USDA Recipe for Schools

Vegetable frittata showcases all the main ingredients! Eggs, mushrooms, onions, bell pepper, spinach, and cheese, all in one delicious bite.

NSLP/SBP CREDITING INFORMATION

One frittata bite provides 1/8 cup vegetable (⅛ cup other vegetable), and 2 oz eq meat/meat alternate.

SOURCE

USDA Standardized Recipes Project - 2024

Prep Time20

Cook Time30

Total Time50

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: Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Sauté

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 104

Ingredients

50 Servings

Weight

12 oz *Mushrooms, white, fresh, coarsely chopped
12 oz *Onions, yellow, fresh, small diced
12 oz *Pepper, bell, red, fresh, small diced
- - Salt
- - Pepper, black, ground
12 oz *Spinach, fresh, coarsely chopped
12 oz Cheese, cheddar, low-fat, shredded
- - Milk, skim
5 lbs Eggs, whole, frozen, thawed
6 oz Flour, all purpose

Measure

1 qt ½ cup *Mushrooms, white, fresh, coarsely chopped
2 cups *Onions, yellow, fresh, small diced
2 cups *Pepper, bell, red, fresh, small diced
1 Tbsp 1 tsp Salt
2 tsp Pepper, black, ground
1 qt *Spinach, fresh, coarsely chopped
3 cups Cheese, cheddar, low-fat, shredded
2 cups Milk, skim
2 qts 2 cups Eggs, whole, frozen, thawed
1 ½ cup Flour, all purpose

100 Servings

Weight

1 lb 8 oz *Mushrooms, white, fresh, coarsely chopped
1 lb 8 oz *Onions, yellow, fresh, small diced
1 lb 8 oz *Pepper, bell, red, fresh, small diced
- - Salt
- - Pepper, black, ground
1 lb 8 oz *Spinach, fresh, coarsely chopped
1 lb 8 oz Cheese, cheddar, low-fat, shredded
- - Milk, skim
10 lbs Eggs, whole, frozen, thawed
12 oz Flour, all purpose

Measure

2 qt 1 cup *Mushrooms, white, fresh, coarsely chopped
1 qt *Onions, yellow, fresh, small diced
1 qt *Pepper, bell, red, fresh, small diced
2 Tbsp 2 tsp Salt
1 Tbsp 1 tsp Pepper, black, ground
2 qt *Spinach, fresh, coarsely chopped
1 qt 2 cups Cheese, cheddar, low-fat, shredded
1 qt Milk, skim
1 gal 1 qt Eggs, whole, frozen, thawed
3 cups Flour, all purpose

-

50 Servings

Weight

12 oz *Mushrooms, white, fresh, coarsely chopped
12 oz *Onions, yellow, fresh, small diced
12 oz *Pepper, bell, red, fresh, small diced
- - Salt
- - Pepper, black, ground
12 oz *Spinach, fresh, coarsely chopped
12 oz Cheese, cheddar, low-fat, shredded
- - Milk, skim
5 lbs Eggs, whole, frozen, thawed
6 oz Flour, all purpose

Measure

1 qt ½ cup *Mushrooms, white, fresh, coarsely chopped
2 cups *Onions, yellow, fresh, small diced
2 cups *Pepper, bell, red, fresh, small diced
1 Tbsp 1 tsp Salt
2 tsp Pepper, black, ground
1 qt *Spinach, fresh, coarsely chopped
3 cups Cheese, cheddar, low-fat, shredded
2 cups Milk, skim
2 qts 2 cups Eggs, whole, frozen, thawed
1 ½ cup Flour, all purpose

100 Servings

Weight

1 lb 8 oz *Mushrooms, white, fresh, coarsely chopped
1 lb 8 oz *Onions, yellow, fresh, small diced
1 lb 8 oz *Pepper, bell, red, fresh, small diced
- - Salt
- - Pepper, black, ground
1 lb 8 oz *Spinach, fresh, coarsely chopped
1 lb 8 oz Cheese, cheddar, low-fat, shredded
- - Milk, skim
10 lbs Eggs, whole, frozen, thawed
12 oz Flour, all purpose

Measure

2 qt 1 cup *Mushrooms, white, fresh, coarsely chopped
1 qt *Onions, yellow, fresh, small diced
1 qt *Pepper, bell, red, fresh, small diced
2 Tbsp 2 tsp Salt
1 Tbsp 1 tsp Pepper, black, ground
2 qt *Spinach, fresh, coarsely chopped
1 qt 2 cups Cheese, cheddar, low-fat, shredded
1 qt Milk, skim
1 gal 1 qt Eggs, whole, frozen, thawed
3 cups Flour, all purpose

Instructions

Preheat oven to:
Conventional oven: 350 °F
Convection oven: 325 °F
Heat a tilt skillet or steam jacketed kettle to medium-high and add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Sauté uncovered for 2 minutes.
Add spinach to skillet. Cook over medium heat for 1-2 minutes until wilted.
Transfer vegetable mixture to a 2-inch full-size steam table pan (12" x 20" x 2 ½").
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Refrigerate for 30 minutes to cool the vegetables. After cooled, sprinkle 1 ½ cups (about 6 oz) cheese over each pan of vegetables and stir to combine.
Lightly coat muffin pan (20 ½” x 14”) with pan release spray. Using a No. 24 scoop, portion 3 Tbsp (about 2 oz) vegetable mixture into each muffin cup (25 muffins). Set aside for step 7.
For 50 servings, use 3 muffin pans.
For 100 servings, use 6 muffin pans.
Using a No. 16 scoop, 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: 325 °F for 20 minutes.
Critical Control Point:
Heat to 155 °F or higher for at least 15 seconds.
Hold for hot service at 135 °F or higher.
Serve 1 frittata bite.

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.

The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

Nutrition