Vegetable Frittata
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
One frittata muffin provides:
- ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent meat alternate.
Ingredients
Vegetable Frittata
| 1 ½ cup or 4 oz Fresh mushrooms, coarsely chopped |
| 1 cup or 4 oz Fresh onions, diced |
| 1 cup or 4 oz Fresh red bell peppers, diced |
| ½ tsp Salt |
| ¼ tsp Ground black pepper |
| 2 cups or 4 oz Fresh spinach, coarsely chopped |
| ⅓ cup or 1 oz Low-fat cheddar cheese, shredded |
| ¼ cup Skim milk |
| 3 eggs or 6 oz Liquid eggs |
| ½ cup or 2 oz Whole-wheat flour |
Vegetable Frittata Directions
- Preheat oven:
- Conventional oven: 350 °F.
- Convection oven: 325 °F.
- In a large saucepan, add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Sauté uncovered over medium-high heat for 2 minutes.
- Add spinach. Cook uncovered over medium heat for 1-2 minutes until wilted.
- Pour vegetable mixture into a roasting pan (9” x 13” x 2 ½”).
- Cover and refrigerate at 40 °F for 30 minutes.
- After cooled, sprinkle ⅓ cup cheese evenly over vegetable mixture. Stir well.
- Lightly coat a muffin pan with pan release spray. Portion 2 Tbsp vegetable mixture into 6 muffin cups. Set aside for step 9.
- Combine milk, eggs, and flour in a large bowl. Stir well.
- Portion ¼ cup egg mixture on top of vegetable mixture in each muffin cup.
- Bake until golden brown and eggs are slightly firm:
- Conventional oven: 350 °F for 30 minutes.
- Convection oven: 325 °F for 20 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold at 140 °F or higher until served.
- Serve 1 frittata muffin.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
