Page 130 - CMC Recipe Book

CMC
Recipe - Cheesy Frittata Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
16
20 mins
35 - 45 mins
Gas 2/160°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Eggs
20 each
Cheese
200g
Milk
200ml
Peppers (mixed)
3 each
Red Onion
3 each
Jacket Potato (50’s)
3 each
Total
Portion Cost
Method
Peel and dice the potatoes into 1 inch cubes and cook in the steamer for 10 minutes, then set aside to cool.
Dice the peppers and onions and fry gently in a little oil until soft approximately 3 minutes.
Crack the eggs and mix with the milk and, using a whisk, mix until well combined.
Add half the cheese plus the peppers, onions and cooked potato.
Pour into a BS tin lined with greaseproof paper and place into a hot oven Gas 2/160°C, bake for 10 minutes.
Remove from the oven and sprinkle the remainder of the cheese over the top, place back into the oven for a further 5 minutes to brown the cheese.
Allow to cool slightly before portioning and serving.
Tip : if you cut a slightly bigger portion and serve cold this is a great protein rich summer main with salad. You can also add sausage and bacon to make it more meaty!!