Frittata, Vegetable

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.5 ozElementaryN/AElementaryN/A
Secondary4.5 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Weight18.25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Egg, Liquid15.5 oz7.97 lb1 gal
Mushroom, ButtonSliced3.75 lb3.5 lb1 gal, 2 qt
Chard, SwissChopped3.88 lb3.5 lb1 gal, 2 qt
Cheese, Cheddar Shredded3 lb3 lb3 qt
Vegetable Oil6 Tbsp, 0.24 tsp6 Tbsp, 0.24 tsp
Salt, Kosher0.58 oz0.58 oz1 Tbsp
Black Pepper, Ground0.07 oz0.07 oz1 tsp


  1. Preheat oven to 350 degrees.
  2. Heat oil over medium high heat in a pan large enough to hold all the vegetables.
  3. Add mushrooms and cook until liquid has been released and reabsorbed.
  4. Add swiss chard and cook until tender.
  5. Season with salt and pepper.
  6. Place 1 quart of vegetable mix in a 2 inch hotel pan and spread out evenly. Repeat with remaining vegetables.
  7. Add 1 quart, 2 cups of cheese to each pan.
  8. Add 2 quarts of egg to each pan.
  9. Mix well.
  10. Bake in the oven, uncovered until eggs reach internal temperature of 160.
  11. Rotate pans if necessary for more even cooking.
  12. Cut frittata into 24 pieces - 6x4.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:2
Weight Per Pan:9.13 lb
Elementary Portions Per Pan:24
Secondary Portions Per Pan:24
Elementary Serving Utensil:spatula
Secondary Serving Utensil:spatula
Elementary Cost per Serving:$0.48
Secondary Cost per Serving:$0.48