Greens and Cheese Basic Frittata 7/25/18 elink

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Ingredients

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Yields 2 1/2 hotel pans originally 2 1/2 hotel pans

15	bunches	spinach leaves washed and well spun
OR
9	bunches	greens stemmed, cut in pieces, washed and spun
¹⁄₂	cup	olive oil
7		onions, red or yellow medium dice
22	cloves	garlic, minced
5	teaspoons	granulated garlic
5	teaspoons	dry herbs of choice, parsley, cilantro, dill, oregano, tarragon, etc.
90		eggs
2 ¹⁄₂	cups	milk
1 ¹⁄₂	Tablespoons	salt changed to 1/2 Tablespoon per 18 servings as of 1.01.19
2	teaspoons	black pepper
2	teaspoons	freshly grated nutmeg
1	bunch	fresh parsley washed, spun, stemmed and chopped
1	cup	fresh chopped basil and/or other herbs
5	cups	cheddar cheese or parmesan, or combo with feta
OPTIONAL
OPTIONAL

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Heat large rondo saute pan and add olive oil. Add onions, granulated garlic and any dry herbs and saute until translucent, about 8 minutes. Add fresh garlic and saute until fragrant, about 2 minutes more. Begin adding greens, in batches. Saute until greens are wilted. Do not over cook.

Crack eggs a couple at a time in a small bowl and then place in 12 quart cambro, breaking up the yolks as you go....every 10-12 eggs. Whisk all eggs well (or blend with immersion blender), then add milk, fresh herbs such as dill or parsley along with salt, pepper, nutmeg and half of the cheese.

Spray/rub ______ large hotel pans with oil and line with parchment paper cut neatly to fit the pan. Spread sauteed veggies on bottom of pans.

Carefully pour egg mixture over veggies. Make sure to divide egg mixture evenly evenly into prepared hotel pans. Top with remaining cheese.

Cover with foil and bake at 350F for 40-45 minutes, turning pans once after about 25-30 minutes. Remove foil and bake until frittata is set in the middle and slightly browned on top. Let cool.

To serve, cut each hotel pan in 3 x 6 for 18 pieces.

Clean work area and anything used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Heat large rondo saute pan and add olive oil. Add onions, granulated garlic and any dry herbs and saute until translucent, about 8 minutes. Add fresh garlic and saute until fragrant, about 2 minutes more. Begin adding greens, in batches. Saute until greens are wilted. Do not over cook.
Crack eggs a couple at a time in a small bowl and then place in 12 quart cambro, breaking up the yolks as you go....every 10-12 eggs. Whisk all eggs well (or blend with immersion blender), then add milk, fresh herbs such as dill or parsley along with salt, pepper, nutmeg and half of the cheese.
Spray/rub ______ large hotel pans with oil and line with parchment paper cut neatly to fit the pan. Spread sauteed veggies on bottom of pans.
Carefully pour egg mixture over veggies. Make sure to divide egg mixture evenly evenly into prepared hotel pans. Top with remaining cheese.
Cover with foil and bake at 350F for 40-45 minutes, turning pans once after about 25-30 minutes. Remove foil and bake until frittata is set in the middle and slightly browned on top. Let cool.
To serve, cut each hotel pan in 3 x 6 for 18 pieces.
Clean work area and anything used to complete this recipe.

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