Southwest Frittata

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

This recipe from Eric Miller, Flik Independent School Dining regional executive chef and director of dining services at Oldfields School in Glencoe, Md., uses fresh ingredients instead of canned to lower the sodium content. Other healthy tweaks include replacing white potatoes with sweet potatoes and using egg whites instead of whole eggs to lower total fat, saturated fat and cholesterol content.

Ingredients

2 small sweet potatoes, thinly sliced
1 shallot, minced
1 ear of corn, oven roasted and cut from cob
1 jalapeno, fire roasted and diced
1 can (2¼ ounces) sliced ripe olives, drained
1 red pepper, fire roasted and diced
3 green onions, sliced
2 tbsp. cilantro or parsley, chopped
8 oz. egg whites or egg substitute
2 tsp. water
Pepper to taste
3 oz. queso fresco cheese

Steps

1. Preheat broiler. Place sweet potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 5 mins.
2. Coat 10-inch nonstick skillet with vegetable cooking spray. Add sweet potatoes and cook over medium heat, turning occasionally, until golden, about 5 mins.
3. Meanwhile, in medium bowl, mix shallot, corn, jalapeno, olives, red pepper, green onions, cilantro or parsley, egg whites, and water. Season with pepper. Pour mixture over sweet potatoes.
4. Cover and cook over medium heat until eggs are almost set, about 10 mins. Remove cover. Sprinkle with queso fresco cheese. If not oven-proof, wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 mins. to finish cooking eggs and melt cheese.
5. Cut into wedges to serve.
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources