Vegetable Frittata USDA Recipe for Adults in CACFP

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Vegetable Frittata USDA Recipe for Adults in CACFP

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.

Course: Main Course, vegetarian

Keyword: CACFP

Age Group: Adult

Serving Size: 25-50

Program Type: CACFP

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

25 Servings

Calories: 134

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

-

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

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.

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