Feta Red Pepper Frittata
Servings : 25 Portions
Calories : 150kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Whisk
- Spoon
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 250 gm Bell Pepper fresh, diced
- 1.5 L Liquid Egg
- 600 ml Milk 2%
- 450 gm Feta Cheese crumbled
- ½ tsp White Pepper
Instructions
- Wash and remove core from red peppers, and dice.
- Combine all ingredients in a large bowl and whisk well. Transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Place pan in Multigen for 50 minutes.
- Bulk: remove from Multigen and cut into portions. Divide portions equally into service dishware by serving size.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.
- Serve hot.
- Food Accompany: Any appropriate side dish
Notes
