Frittata

Frittata (liquid eggs)

View dried egg formulation

Makes 48 portions

Scaled to  9 lbs.

 

Frittata Build

Ingredients Pounds Ounces % of Weight
Frittata filling 2 4.0 25.00%
Cheddar cheese, shredded 0 12.0 8.33%
Frittata custard 6 0.0 66.67%
Total 9 0.0 100%

Method of Preparation:

  1. Preheat the oven to 350° F. Lightly coat two 24-compartment muffin pans (2-inch diameter) with non-stick spray.
  2. Portion filling and cheese in each muffin slot (0.75 oz. filling 0.25 oz. cheese).
  3. Portion 2 oz. of custard over filling and bake for 20 minutes or until custard is set.

 Equipment Needed:

  • Muffin Tin
  • Non-stick Spray
  • Ladle

 Chef’s Tips:

Serve warm and garnish with sharp cheddar cheese, fresh diced Pico de Gallo and serve on a bed of citrus dressed baby arugula.

 

Frittata Filling

Ingredients Pounds Ounces % of Weight
Bacon, chopped 0 10.7 29.85%
Vegetable oil 0 0.8 2.24%
Onion, small dice 0 6.7 18.66%
Garlic, minced 0 1.3 3.73%
Roasted poblano peppers, medium dice 0 2.7 7.46%
Salt 0 0.3 0.75%
Black pepper 0 0.0 0.01%
Diced tomatoes 0 8.1 22.39%
BBQ sauce 0 5.4 14.92%
Total 2 4.0 100%

 Method of Preparation:

  1. Cook bacon until crispy. Discard fat and hold bacon until later use.
  2. In a medium sauté pan heat oil.
  3. Sauté onion and garlic until translucent.
  4. Add roasted poblano peppers and continue cooking until color just begins to form.
  5. Season with salt and pepper.
  6. Add tomatoes and BBQ sauce.
  7. Once fully combined removed from heat and add bacon pieces.

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Pan

Chef’s Tips:

To roast the poblano peppers fresh: place peppers over an open flame rotating until all of the outer skin is charred and black. Place in a paper bag or a stainless steel bowl covered with plastic for 5-10 minutes then rub the charred ash off the pepper. Retain seeds for spicier product remove for a more mild product.

 

Frittata Custard

Ingredients Pounds Ounces % of Weight
Liquid whole egg 1 12.6 19.83%
Liquid egg yolk 0 7.7 5.37%
Heavy cream 5 8.5 61.45%
Flour, all-purpose 0 2.6 1.77%
Salt 0 0.8 0.54%
Black pepper 0 0.3 0.18%
Prepared pesto 0 15.6 10.85%
Total 9 0.0 100%

Method of Preparation:

  1. Combine all ingredients - mix well.
  2. Use as frittata filling for individual or whole frittata.

Equipment Needed:

  • Stainless Steel Bowl
  • Whisk

Chef’s Tips:

For a change in flavor profile utilize Minor's Base instead of Pesto & Kosher Salt.

 

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