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