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Potato Frittata
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 175 00
POTATO FRITTATA
Yield 100
Portion 12 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
243 cal
28 g
18 g
7g
213 mg
568 mg
175 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
16-1/2 lbs
3 gal
20-3/8 lbs
WATER,BOILING
16-3/4 lbs
2 gal
SALT
1 oz
1 tbsp
16-1/2 lbs
5 gal 1-1/4 qts
27 lbs
BROCCOLI,FRESH,CHOPPED
WATER,BOILING
20-7/8 lbs
2 gal 2 qts
SALT
1/2 oz
3/8 tsp
TOMATOES,FRESH,SLICED
19 lbs
2 gal 4 qts
19-3/8 lbs
ONIONS,FRESH,CHOPPED
6-1/3 lbs
1 gal 1/2 qts
7 lbs
14-1/8 oz
1 qts
CHEESE,PARMESAN,GRATED
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
MILK,NONFAT,DRY
7-1/4 oz
3 cup
WATER,WARM
7-1/3 lbs
3 qts 2 cup
EGG WHITES
10-2/3 lbs
1 gal 1 qts
EGGS,WHOLE,FROZEN
10-3/4 lbs
1 gal 1 qts
PARSLEY,FRESH,BUNCH,CHOPPED
5-1/4 oz
2-1/2 cup
5-1/2 oz
1-1/4 oz
2 tbsp
SALT
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
1-1/8 oz
1/4 cup
PAPRIKA,GROUND
5/8 oz
2-1/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
5/8 oz
1/4 cup 1/3 tbsp
Method
1 Add potatoes to boiling salted water, bring to a boil; reduce heat. Cover; simmer 8 minutes or until tender. Drain well.
2 Add broccoli to boiling salted water. Return to a boil; reduce heat. Simmer 5 minutes until tender; cool.
3 Combine potatoes, broccoli, tomatoes, onions, and parmesan cheese. Toss lightly. Place 1-1/2 gallon mixture in each lightly
sprayed steam table pan.
4 Reconstitute milk.
5 Thaw eggs. Combine milk, eggs, parsley, salt, pepper, garlic, paprika, and basil. Mix well.
6 Pour 2 quarts egg mixture over potato mixture in each pan. Stir to distribute evenly.
7 Using a convection oven, bake at 325 F. for 40-45 minutes or until eggs are set on low fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Cut 3 by 5.



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Potato Frittata

Yield: 100 Portion: 12 Ounces
Calories: 243 cal
Carbohydrates: 28 g
Protein: 18 g
Fat: 7g
Cholesterol: 213 mg
Sodium: 568 mg
Calcium: 175 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 16-1/2 lbs 3 gal 20-3/8 lbs
WATER,BOILING 16-3/4 lbs 2 gal
SALT 1 oz 1 tbsp
BROCCOLI,FRESH,CHOPPED 16-1/2 lbs 5 gal 1-1/4 qts 27 lbs
WATER,BOILING 20-7/8 lbs 2 gal 2 qts
SALT 1/2 oz 3/8 tsp
TOMATOES,FRESH,SLICED 19 lbs 2 gal 4 qts 19-3/8 lbs
ONIONS,FRESH,CHOPPED 6-1/3 lbs 1 gal 1/2 qts 7 lbs
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MILK,NONFAT,DRY 7-1/4 oz 3 cup
WATER,WARM 7-1/3 lbs 3 qts 2 cup
EGG WHITES 10-2/3 lbs 1 gal 1 qts
EGGS,WHOLE,FROZEN 10-3/4 lbs 1 gal 1 qts
PARSLEY,FRESH,BUNCH,CHOPPED 5-1/4 oz 2-1/2 cup 5-1/2 oz
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1-1/8 oz 1/4 cup
PAPRIKA,GROUND 5/8 oz 2-1/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp

Method:
1 Add potatoes to boiling salted water, bring to a boil; reduce heat. Cover; simmer 8 minutes or until tender. Drain well.
2 Add broccoli to boiling salted water. Return to a boil; reduce heat. Simmer 5 minutes until tender; cool.
3 Combine potatoes, broccoli, tomatoes, onions, and parmesan cheese. Toss lightly. Place 1-1/2 gallon mixture in each lightly
sprayed steam table pan.
4 Reconstitute milk.
5 Thaw eggs. Combine milk, eggs, parsley, salt, pepper, garlic, paprika, and basil. Mix well.
6 Pour 2 quarts egg mixture over potato mixture in each pan. Stir to distribute evenly.
7 Using a convection oven, bake at 325 F. for 40-45 minutes or until eggs are set on low fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Cut 3 by 5.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/potato_frittata.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence