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Vegetable Frittata

Try National Nutrition Advisor Carol Chong's veggie frittata at breakfast for a nutrient-packed start to the school day!


CCP: Wash hands thoroughly. Put on clean gloves* prior to assembling recipe. *Change gloves often to avoid cross contamination
CCP: Gather ingredients, wash vegetables as needed prior to starting preparation procedures.
CCP: Defrost eggs under refrigeration.

  1. Place 1 hotel pan (12x20x2 1/2) on work table. Preheat oven to 350 °F.
  2. Dice zucchini squash and onion, chop spinach and parsley.
  3. Pour oil into hotel pan, spread using a spatula. (melted margarine - increased sodium level or vegetable pan spray may be substituted).
  4. Add diced zucchini squash, onion and chopped spinach and parsley to oiled pan, mix together.
  5. Sprinkle shredded cheese on top of vegetable mixture.
  6. Mix white pepper into eggs, pour over cheese/vegetable mixture. Cover pan with foil.
  7. Place in preheated oven and cook for about 10 - 15 minutes. Check that eggs are "set", remove foil and rotate pan. Cook for an additional 8 - 10 minutes for slight browning to occur on top of frittata (oven times may vary depending on acccuracy of temperature calibrations).
  8. Check for doneness, a clean knife blade inserted into frittata should come out 'clean', or internal temperature of 160°F. Let set for 5 minutes prior to cutting into 1 oz (#30 scoop) portions or serving.
  9. Garnish with fresh parsley.



Additional Serving Suggestions

  • Serve with 2 oz salsa cup (meets red/orange vegetable requirement)


1 serving = 1 M/MAA OR 1 grain/bread

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Makes 30 (1 oz) servings

  • 5 pounds eggs (whole, frozen, pasteurized, raw)
  • 1/2 pound cheese (american & skim milk, yellow, blend)
  • 1 pound squash (summer, zucchini, including skin, raw)
  • 1 pound raw spinach
  • 1/2 pound raw onions
  • 1 cup, chopped parsley (raw)
  • 1/2 cup vegetable oil (canola)
  • 1 ounce white pepper