Frittata
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups diced cooked vegetables | (suggested olives, onions, green peppers, or mushrooms, tomatoes, spinach, kale, broccoli, Bok Choy, shredded carrots, celery or zucchini)May add: chicken, seafood, or ham in any combination |
| 12 Eggs, beaten | May use egg substitute |
| Salt and pepper to taste | |
| 2 Tablespoons vegetable oil | Or Olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat 1 tablespoon oil in a large skillet | |
| 2 | Combine eggs and vegetable mixture | |
| 3 | Pour half of the mixture into hot skillet | |
| 4 | Cover and cook until the bottom of the frittata is set | |
| 5 | Loose edges of the frittata and flip over | |
| 6 | Heat about 1 to 2 minutes more or until egg is set | Cook until internal end temperature is 160 ° degrees F. |
| 7 | Let cool 5 minutes and serve immediately |
Posted in Breakfast and Egg Recipes, Breakfast Entree
