NSBW2007 - A World of School Breakfasts

2007 National School Breakfast Week Menus

Breakfast Frittata

Olive oil, 2/3 cup
Onions, 6 lbs.
Thyme, 1 Tbsp.
Tomato, plum 4 lbs.
Eggs, large, whole, fresh or frozen 100 eggs
Salt, 1/4 cup
Cayenne pepper, 1 1/2 tsps.
Cheese, Parmesan, shredded 6 1/4 cups

Directions

1. Heat the oil and add the onions, tomatoes and thyme. Cook until the ingredients are limp. Meanwhile, preheat the oven to 375(degrees)F and spray-coat five 12x10x2-in. pans.

2. Beat the eggs, salt and pepper together. Pour 2 1/2 cups egg mixture over the onions and tomatoes in each pan. Bake the mixture 12-15 minutes or until it is puffy and firm in the center.

3. Sprinkle 2/3 cup cheese over eggs in each pan. Bake the pans an additional 3-5 minutes until the cheese is melted.

4. Cut each pan into 20 servings.

Yield: 100 servings

Per Serving: 122 cal., 8.6 g pro., 4.1 g carb., 0.6 g fiber, 7.8 g fat, 2.6 g sat. fat, 215 mg chol., 435 mg sod., 440 IU vit. A, 4.1 mg vit. C, 97.8 mg ca., 1.1 mg iron

Recipe analysis: SNA, using Nutrikids (ver. 7.0)