Entrées

Mushroom Feta Frittata

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This recipe uses additional Burlodge ReFresh components. Links can be found below:

Fresh Tomato Salsa

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Mushroom Feta Frittata

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course : Entree
Servings : 25 Portions
Calories : 160kcal

Equipment

  • Chef's Knife
  • Peeler
  • Whisk
  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 300 gm Mushrooms fresh, sliced
  • 2 L Liquid Eggs
  • 1 L Milk 2%
  • 200 gm Onions fresh, diced
  • 200 gm Feta Cheese crumbled
  • 1 ½ tsp Black Pepper

Instructions

  • Wash mushrooms and slice. Peel onions and dice.
  • Combine all ingredients and transfer to a ½ size- 2” deep production pan that has been prepared with nonstick spray (or coated with butter). Place pan in Multigen for 50 minutes.
  • Bulk: remove from Multigen and serve alone or with a side dish.
    Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
  • Divide portions equally into service dishware by serving size.
  • Serve hot.
  • Garnish: Chopped green onion or Fresh Tomato Salsa
    Food Accompany: Any appropriate sides (salads or hot vegetables)

Notes