Red Pepper Frittata
Servings : 25 Portions
Calories : 220kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Whisk
- Spatula
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 2 L Liquid Egg
- 900 ml Milk 2%
- 95 gm Onions fresh, diced
- 310 gm Bell Peppers fresh, diced
- 500 gm Cheddar Cheese shredded
- ¼ tsp White Pepper
- ¼ tsp Garlic Powder
Instructions
- Wash and remove core of red pepper. Peel onions. Dice red pepper and onions.
- Shred cheddar cheese.
- In a bowl, combine all ingredients and whisk until blended.
- Transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Place pan in Multigen for 55 minutes.
- Bulk: Remove from Multigen and cut into square cut portions.
- 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: Shredded cheddar cheese or chopped parsley.
- Food Accompany: Roasted vegetables, Twisted Scalloped Potatoes
Notes
