Vegetable Frittata

 Makes 48 servings

4 ounces red onions

1.5 pounds whole red bell peppers

fresh

1.5 pounds fresh whole tomatoes

2 ounces garlic

2 teaspoons table salt

1 tablespoon ground cumin

1 teaspoon ground black pepper

1.5 ounces (0.5 bunch) fresh cilantro

2 pounds fresh spinach

with stems

2 tablespoons canola oil

33 whole eggs

fresh, large

2 cups milk

1 quart reduced fat yellow cheddar cheese

shredded

Heat large sauté pan or skillet. Add oil.

Add onions, bell peppers, tomatoes, garlic, salt, cumin, black pepper, cilantro, and spinach to oil. Sauté at medium flame until softened.

Remove from heat and set aside. Allow to cool for a minute.

Prepare Egg Mixture

Combine eggs, milk, and 2 cups cheese in large mixing bowl. Reserve remaining 2 cups of cheese for topping; set aside. Combine egg mixture in mixer using paddle attachment on low speed for 2 minutes.

Add vegetables to egg mixture. Mix to combine.

Preheat convection oven to 350°F or conventional oven to 375°F

Spray to coat one–12 inch by 20 inch by 2½ inch pan with pan release spray.

Pour egg and vegetable mixture into pan.

Bake in preheated convection oven for 25 minutes or conventional oven for 30 minutes or until inserted knife comes out clean. 

Note: Heat egg mixture to 155°F or higher for at least 15 seconds.

Remove frittata from oven and sprinkle remaining cheese on top. Return to oven and bake until cheese is melted, about 5 minutes. 

Cut pan 6 slices by 8 slices to yield 48–2 inch by 2½ inch pieces. Serve one–2 inch by 2½ inch piece frittata per serving.