- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition facts (per portion)
- Serving Size: One 8-oz. piece
A delicious frittata, a puffed, open-faced omelet, is loaded with tasty bits of vegetables, meat and grains. This recipe ups the ante by adding rice. Use any cooked rice and serve warm or at room temperature.
- 1 1/2 Gallon Liquid Eggs
- 1 1/2 Quart Skim Milk
- 1 Tablespoon Salt
- 2 Teaspoons Ground Black Pepper
- 3 Tablespoons Vegetable Oil
- 2 Quarts Sweet Onion
- 2 Quarts Green Bell Pepper
- 3 Quarts White Mushrooms
- 3 Quarts Long, Medium Or Whole Grain Brown Rice*
- 3 Quarts Diced Tomatoes
- 3 Pounds Sharp Cheddar Cheese
- In bowl whisk together egg, milk, salt and pepper; cover. Hold at 41 F. or lower.
- In large rondo or tilting skillet, heat oil over medium-high heat; add onions and sauté 5 minutes. Stir in peppers and continue to cook 4 minutes. Mix in mushrooms and cook 8-10 minutes or until mixture is almost dry. Remove from heat and cool to room temperature. Hold at 41 F. or lower.
- In large bowl, mix cooled onion-mushroom mixture into rice. To assemble, divide rice-onion-mushroom mixture evenly among bottoms of 4 full-size hotel pans. Divide egg custard evenly among 4 pans, about a scant 2 quarts per pan. Stir to distribute mixture evenly.
- Bake fritattas in a 275 F. convection oven for 25 minutes. Distribute tomatoes evenly over top of 4 pans (about 3 cups per pan) and sprinkle cheese evenly over top of pans (about 3 cups per pan) and continue baking until fritatta has solidified completely and cheese has melted, about 15 minutes. Hold at 135 F. or higher.