Breakfast/Brunch

Egg Frittata

  • Ready Time: 75min
    No Reviews
  • Prep Time: 30min
    Cook Time: 45min
  • Potato Type: Reds
  • Serves: 500
    Prep Method: Baked
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Description

Recipe by: Chicopee Public Schools

Operator Notes: "The frittata comes out awesome!"

1 Serving Provides 1/2 cup starchy vegetable. Serving Size 1/2 cup.

Ingredients

  • 15 dozen (180 fresh eggs) or liquid equivalent (45 cups liquid)
  • 50 lbs Red Potatoes. thinly sliced
  • 50 lbs. Yellow Onions, diced
  • 1 gallon Whole Milk
  • 4-5 lbs. Shredded Cheddar Cheese
  • 192 slices (about 10-1 lb uncooked packets) or about 12 cups bacon bits
  • 4 gallons Mayonnaise
  • Black Pepper, to taste

Preparation
Prep Time: 30min | Cook Time: 45min

  1. Layer thinly sliced potatoes in a 2” steam pan coated with cooking spray (approx. 5 lbs potatoes per pan). Add a little water to the pan (enough to cover first layer) and pre-cook at 350 degrees Fahrenheit for about 10-15 minutes.
  2.  If not already chopped, cut pre-cooked bacon into small bits.
  3. Whisk eggs and milk in a bowl until blended. Add mayonnaise, onions, and black pepper to taste. Mix well. Pour over potato mixture and layer cheese and bacon over the top.
  4. Bake for 30 minutes at 350 degrees Fahrenheit or until center is set. Let stand for 10 minutes, cut into squares and serve.

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