Frittata with Broccoli & Potatoes

potatoes

Frittata with Broccoli & Potatoes

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

This can be made with any vegetables; also, instead of potatoes, cooked pasta or rice can be used.

  • 5 cups extra virgin olive oil
  • 25 cups frozen, defrosted, chopped broccoli
  • 75 large eggs
  • 12 cups milk (any % fat)
  • 75 cups chopped, cooked potatoes (about 25 pounds)
  • Salt, pepper, and any other spice
Turn on a broiler.

Heat the olive oil on medium (4 to 5 on the dial) in a pan that can go under the broiler. Stir in the broccoli; season with salt and pepper. Cook 8 to 10 minutes.

While the broccoli is cooking, mix the eggs and milk in a small bowl. Add the potatoes. You can either leave the potatoes as cubes or mash them into the eggs. Season with salt and pepper, and any other herbs, if desired.

Add the egg/potato mixture to the skillet and spread out evenly over the pan (this is easily done with a rubber spatula). Cook on top of the stove until the mixture is set. If you run a rubber spatula around the mixture, you can tell when it is crusting on the bottom. It will take about 5 minutes. When the mixture is set, put the pan under the broiler and broil for about 3 minutes or until the top starts to brown.

Use a metal spatula to loosen the mixture from the pan. The frittata should easily slide out of the pan onto a plate when done.


Calories per serving: 515
50 servings