Vegetable Frittata USDA Recipe for Family Child Care

5 from 1 vote

Vegetable Frittata USDA Recipe for Family Child Care

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 Information

One 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.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, vegetarian

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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, Dark Green Vegetable, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Sauté

Season: Fall, Spring

6 Servings

Calories: 103

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

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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

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