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Brunch Frittata
Food Management Staff
July 15, 2006
1 Min Read
FM Staff
Yield: 20 frittatas; 160 servings, (serving size: 1⁄8 wedge; 5.8 oz.)
1 carton Golden Grill Russet Premium
Hashbrown Potatoes (40.5 oz.)
3 3⁄4 cups olive oil
10 lbs. red onions, thinly sliced
2 lb., 8 oz. red bell pepper, diced
3 cups bacon, cooked, crumbled (20 oz. )
200 eggs, whole
3 lbs., 12 oz. baby spinach leaves
5 lbs. Feta cheese, crumbled
5 cups parsley, chopped (5 oz.)
3 Tbsp. 1 tsp. salt
5 tsps. black pepper, freshly ground
Refresh Golden Grill Russet Premium Hashbrown Potatoes according to package directions.
For each frittata: Heat 3 Tbsps. oil in 12- inch non-stick skillet over medium heat. Add 8 oz. onions and 2 oz. bell pepper; cook until tender, about 8 minutes. Add 12 oz. refreshed Golden Grill Russet Premium Hash-brown Potatoes and 1 1⁄2 oz. crumbled bacon to skillet. Cook 3 minutes longer, stirring once to scrape up from pan bottom.
Combine 10 beaten eggs (2 1⁄3 cups) with 3 oz. spinach, 4 oz. cheese, 1⁄4 cup parsley, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Pour over potato-onion mixture in skillet; stir gently. Let egg mixture cook 2 minutes to set on bot-tom.
Cover skillet; place in 350°F conventional oven (325°F convection) to bake for 10 minutes. Remove pan cover; return to oven until center is cooked firm, about 5 minutes. Let cool 5 minutes; cut each frittata into 8 wedges. Garnish each serving with lemon wedges, if desired.
Submitted by Basic American Foods
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