Vegetable Frittata Omelet

Vegetable Frittata Omelet

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of the Mushroom Council and Sodexo

Yield: 1 serving

Ingredients

  • 6 oz. cholesterol free eggs (3/4 cup = 12 tbsp.)
  • 1/2 oz. onions, diced 1/4″
  • 1/2 oz. green peppers, diced 1/4″
  • 1/2 oz. red peppers, diced 1/4″
  • 1 1/2 oz. mushrooms, sliced
  • 1/2 oz. plum tomato, diced 1/4″
  • 1/2 tsp. parsley, chopped

Directions

  1. In an 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium.
  2. Add onions, peppers and mushrooms and sauté 1 to 2 minutes.
  3. Add tomatoes and parsley, sauté 1 more minute (if cooking ahead of time, reheat before adding to eggs).
  4. In a separate 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium, add 6 oz. eggs. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan.
  5. When eggs are cooked halfway, evenly distribute about 3 1/2 oz. cooked vegetable mixture over top of eggs.
  6. Finish cooking until eggs are set, approximately 1 to 2 more minutes. Serve immediately.

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