Herb, Broccoli and Cheese Frittata (2/13/24 TT)

Source

Ingredients

Display units in Metric

3	lb	broccoli florets
1.75	lb	yellow onion medium dice
66	grams	Garlic
2.5	Tablespoons	olive oil
67	ea	whole eggs
134	ea	egg whites
1 ⁷⁄₈	cups	milk non fat
1 ⁷⁄₈	cup	flour
7.39	grams	salt
2	teaspoons	black pepper
3	oz	parsley
1	oz	basil
1 ⁷⁄₈	lb	cheddar cheese or mozzarella
8	oz	baby spinach garnish

Read entire recipe before starting work on the following steps.

DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)

-Dice onions and use robocoupe to chop garlic.

-Heat large rondo saute pan and add olive oil. Add onions and garlic and saute until translucent, about 8 minutes.

-Blanch broccoli florets. Do not over cook.

-Crack eggs a couple at a time in a small bowl and then place in 22 quart cambro, then add egg whites and fresh herbs and spices. In separate bowl, whisk flour and milk together to prevent clumping. Add to egg base.

-Each hotel pan serves 24 people, calculate how many hotel pans to serve the recipe. Spray hotel pans with oil and line with parchment paper cut neatly to fit the pan. Spread sautéed veg mix on bottom of pans, then spread 1/2 of the cheese on top.

-Carefully pour egg mixture over veggies. Make sure to divide egg mixture evenly into prepared hotel pans.

-Cover with vegelene sprayed foil and bake at 375F for 40-45 minutes, rotate pans once after about 25-30 minutes.

-Remove foil and spread remaining cheese. Bake until frittata is firm and the cheese is slightly browned on top.

Let cool.

-To serve, cut each hotel pan in 4 x 6 for 24 pieces.

-Garnish with spinach underneath when packaging.

Clean and sanitize your work area and anything you used to complete this recipe.

TJR 3/7/22

Read entire recipe before starting work on the following steps.
DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)
-Dice onions and use robocoupe to chop garlic.
-Heat large rondo saute pan and add olive oil. Add onions and garlic and saute until translucent, about 8 minutes.
-Blanch broccoli florets. Do not over cook.
-Crack eggs a couple at a time in a small bowl and then place in 22 quart cambro, then add egg whites and fresh herbs and spices. In separate bowl, whisk flour and milk together to prevent clumping. Add to egg base.
-Each hotel pan serves 24 people, calculate how many hotel pans to serve the recipe. Spray hotel pans with oil and line with parchment paper cut neatly to fit the pan. Spread sautéed veg mix on bottom of pans, then spread 1/2 of the cheese on top.
-Carefully pour egg mixture over veggies. Make sure to divide egg mixture evenly into prepared hotel pans.
-Cover with vegelene sprayed foil and bake at 375F for 40-45 minutes, rotate pans once after about 25-30 minutes.
-Remove foil and spread remaining cheese. Bake until frittata is firm and the cheese is slightly browned on top.
Let cool.
-To serve, cut each hotel pan in 4 x 6 for 24 pieces.
-Garnish with spinach underneath when packaging.
Clean and sanitize your work area and anything you used to complete this recipe.
TJR 3/7/22

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