GARDEN FRITTATA
Yield Portion Size
3-1/2 cups |
Zucchini, cut in half horizontally, sliced into half moons
|
3-1/2 cups |
Yellow squash, cut in half horizontally, sliced into half moons
|
3 cups |
Yellow onions, sliced
|
9 cups | |
4 tbsp |
Garlic, minced
|
5 tbsp |
Fresh thyme, chopped
|
24 |
Eggs
|
4 tsp |
Ground black pepper
|
1-1/2 cups |
White cheddar cheese, shredded, divided
|
3 cups | |
3 tbsp |
Smoked paprika
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 117 mg | 12% |
Carbohydrate | 10 g | 3% |
Cholesterol | 194 mg | 65% |
Total Fat | 8 g | 13% |
Iron | 1 mg | 8% |
Potassium | 448 mg | 0% |
Calories | 140 kcal | 7% |
Sodium | 127 mg | 5% |
Protein | 10 g | 19% |
Polyunsaturated Fat | 1 g | 5% |
Saturated Fat | 3 g | 15% |
Sugars | 5 g | 1% |
Vitamin C | 5 mg | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 350°F.
-
Step 2
Place zucchini, squash, onions and tomatoes on baking sheet. Roast vegetables until lightly carmelized, about 10 to 12 minutes. Leave oven on.
-
Step 3
In bowl, whisk garlic, thyme, eggs and black pepper.
-
Step 4
Grease 2 18-inch sauté pans or skillets and add roasted vegetables.
-
Step 5
Pour egg mixture over vegetables and sprinkle 1 cup white cheddar cheese on top.
-
Step 6
Bake in 350°F oven until golden brown and center is slightly firm, about 15 to 20 minutes.
-
Step 7
While frittata is baking, mix together marinara sauce and smoked paprika in saucepan and heat.
-
Step 8
To Make One Portion: Cut each frittata into 12 pie-shaped slices. Place 1 slice of frittata on plate and drizzle with warmed marinara sauce. Garnish with remaining shredded white cheddar cheese.
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