Ingredients
- 4 ounces as purchased (AP) fresh red onions
- 1 pound and 8 ounces AP fresh whole red bell peppers
- 1 pound and 8 ounces AP fresh whole tomatoes
- 2 ounces AP fresh garlic
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1½ ounces or ½ bunch AP fresh cilantro
- 2 pounds AP fresh spinach with stems
- 2 tablespoons vegetable oil (U.S. Department of Agriculture [USDA] food item)
- 33 fresh whole eggs, large (USDA food item)
- 2 cups low-fat milk, one percent
- 1 quart reduced fat, yellow cheddar cheese, shredded (USDA food item)
- Pan release spray
Directions
To Prepare Vegetables
- Peel, trim, and dice onions into 1 inch pieces to measure ½ cup. Set aside.
- Rinse bell peppers under cool running water. Dice into ½ inch pieces to measure 1 quart. Set aside.
- Rinse tomatoes under room temperature running water. Dice into ½ inch pieces to measure 3 cups.
- Peel and mince garlic to measure 2 tablespoons.
- Measure salt, cumin, and black pepper. Set aside.
- Rinse cilantro under cool running water. Trim and chop leaves and stems into ⅛ inch pieces to measure ½ cup. Set aside.
- Rinse spinach under cool running water. Trim and chop spinach into ½ inch pieces to measure 3 quarts and 1 cup. Set aside.
- Heat large sauté pan or tilt skillet. Add oil.
- Add onions, bell peppers, tomatoes, garlic, salt, cumin, black pepper, cilantro, and spinach to oil. Sauté at medium flame until softened.
- Remove from heat and set aside. Allow to cool for a minute.
To Prepare Egg Mixture
- Combine eggs, milk, and 2 cups cheese in large mixing bowl. Reserve remaining 2 cups of cheese for topping; set aside. Combine egg mixture in mixer using paddle attachment on low speed for 2 minutes.
- Add vegetables to egg mixture. Mix to combine.
- Preheat convection oven to 350°F or conventional oven to 375°F.
- Spray to coat one–12 inch by 20 inch by 2½ inch pan with pan release spray
- Pour egg and vegetable mixture into pan.
- Bake in preheated convection oven for 25 minutes or conventional oven for 30 minutes or until inserted knife comes out clean. Critical Control Points (CCP): Heat egg mixture to 155°F or higher for at least 15 seconds.
- Remove frittata from oven and sprinkle remaining cheese on top. Return to oven and bake until cheese is melted, about 5 minutes. CCP: Hold for hot service at 135°F or higher.
- Cut pan 6 slices by 8 slices to yield 48–2 inch by 2½ inch pieces.
- Serve one–2 inch by 2½ inch piece frittata per serving.