Products used in this recipe
Potato and Avocado Frittata
Yield: 24 Servings (5 oz.)
Yield: 24 Servings (5 oz.)
A colorful and flavorful veggie breakfast offering for your menu. It's easy to make, and holds well, and can be served reheated or chilled.
Preparation Instructions:
Step 1
Preheat convection oven to 325˚F.
Step 2
Spray a full-sized hotel pan with pan release. Layer the potatoes, avocado, and peppers & onions. Season beaten eggs with salt and pepper. Pour over the top of the vegetable. Sprinkle with the crumbled cheese. Bake for 55-60 minutes until egg is set and top is lightly browned. Hold warm, or chill overnight and cut into desired portions. Warm as needed.
