GARDEN FRITTATA

GARDEN FRITTATA
GARDEN FRITTATA

Yield Portion Size

24 portions (1 slice)
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
View Nutrition Information

Directions

  1. Step 1

    Preheat oven to 350°F.

  2. Step 2

    Place zucchini, squash, onions and tomatoes on baking sheet. Roast vegetables until lightly carmelized, about 10 to 12 minutes. Leave oven on.

  3. Step 3

    In bowl, whisk garlic, thyme, eggs and black pepper.

  4. Step 4

    Grease 2 18-inch sauté pans or skillets and add roasted vegetables.

  5. Step 5

    Pour egg mixture over vegetables and sprinkle 1 cup white cheddar cheese on top.

  6. Step 6

    Bake in 350°F oven until golden brown and center is slightly firm, about 15 to 20 minutes.

  7. Step 7

    While frittata is baking, mix together marinara sauce and smoked paprika in saucepan and heat.

  8. 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.

Find a distributor

Explore our trusted network to find the right match for you.

Discover how we can boost your business

Foodservice Capabilities Video

Learn more about Conagra Foodservice, your partner in culinary innovation.

watch now

Our Full Product Lineup

Discover everything Conagra Foodservice has to offer, including our newest products!

View Our 2023 Catalog

Culinary Trends Newsletter

Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.

Read more