American Egg Board | Foodservice Professionals


	Frittata Pocket Yield: 100 (pocket sandwich) servings


	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Olive oil	weight50	measure50	-	2/3 cup
Sliced leeks or coarsely chopped onions	weight50	measure50	6 lb.	-
Thyme leaves, dried	weight50	measure50	-	2 Tbsp.
Eggs	weight50	measure50	13 lb. 2 oz.*	100 Large
Salt	weight50	measure50	-	1/4 cup
Cayenne pepper	weight50	measure50	-	1-1/2 tsp.
Parmesan cheese, shredded	weight50	measure50	-	6-2/3 cups
Diced tomatoes, seeded	weight50	measure50	-	4 lb.
Pita pocket bread, halved (6- to 8-in.) pockets	weight50	measure50	-	50

DIRECTIONS
» Heat oil in steam-jacketed kettle or large skillet. Add leeks and thyme. Cook, stirring occasionally, until limp, about 5 minutes, adding water if necessary to prevent scorching.
» Preheat oven to 375°F. Spray-coat five 12x20x2-inch pans.
» Beat eggs, salt, and pepper. Pour about 2-1/2 cups egg mixture over leeks in each pan. Bake 12 to 15 minutes until puffy and firm in center.
» Sprinkle 2/3 cup cheese over eggs in each pan. Bake an additional 3 to 5 minutes, until cheese is melted.
» Slice eggs in each pan into strips, cutting each pan 2x10.
» For each serving, portion 2 strips and 1-1/2 tablespoons tomatoes into each pita half.
» Serve immediately.

*If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each serving provides 2.4 oz. meat/meat alternate, 1 serving bread, 3/8 cup vegetable.

Nutritional Analysis (per serving): Calories-231, Protein-13g, Carbohydrate-22g, Total Fat-10g, Saturated Fat-3g, Cholesterol-258mg, Vitamin A-569 IU, Vitamin C-7mg, Iron-2.4mg, Calcium-147mg, Sodium-621mg, Dietary Fiber-1g.