Frittata, Vegetable

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	4.5 oz	Elementary	N/A	Elementary	N/A
Secondary	4.5 oz	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Weight	18.25 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	3.6	0	0.33
Secondary	3.6	0	0.33

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Egg, Liquid		15.5 oz	7.97 lb	1 gal
Mushroom, Button	Sliced	3.75 lb	3.5 lb	1 gal, 2 qt
Chard, Swiss	Chopped	3.88 lb	3.5 lb	1 gal, 2 qt
Cheese, Cheddar Shredded		3 lb	3 lb	3 qt
Vegetable Oil		6 Tbsp, 0.24 tsp		6 Tbsp, 0.24 tsp
Salt, Kosher		0.58 oz	0.58 oz	1 Tbsp
Black Pepper, Ground		0.07 oz	0.07 oz	1 tsp

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