Frittata with Fresh Greens
Ingredients:
Portion size 1 square
Number of portions 100
8 Slices of Turkey Bacon
2 lbs of Swiss Chard
1/4 Cup of Vegetable Oil
2 lbs of Raw Onions
8 lbs of Egg Mix
2 Teaspoons of Granulated Garlic
2 Teaspoons of Salt
32 oz Shredded Cheddar Cheese
Preheat convection oven to 325
Coat bottom and sides of 2 each 2 inch pans with cooking spray
**Note if this recipe is for less than 48 servings - smaller pans will be needed
If bacon is pre cooked - chop fine. If bacon is not pre cooked = cook on parchment lined sheet pan in oven until crispy drain and cut into 1/8 inch pieces
Rinse chard but do not dry
Trim tough stem ends and discard, cut leaves and stems in to rough 1 inch pieces and set aside
Roast onions on sheet tray tossed with 2 tbs until brow and and softened
Add bacon and onions, stir until onions are translucent toss with 1 tbs oil for each
Spread the chard leaves and stems on to separate sheet trays
Roast the leaves for 3 minutes and the chard stems for 5-6 minutes
**note if you use a less course green like baby spinach it will wilt in only a few minutes.
Remove from heat and reserve
Whisk eggs in large bowl, add garlic and salt and whisk until well combined Add cheese
** note if you have reduced the scale of the recipe lower than 48 you will not need 2 pans
Spread each sheet pan which you used to roast the chard with with 1/2 of the chard leaves, stems and onion
Cover with equal amounts of egg
Bake until a knife inserted in center is clean and top is browned about 20-30 minutes.
Cut into 24 squares
NOTE because this is an egg product you may not reheat for second day service
CCP: Heat to 165° F or higher for at least 15 seconds