Avocado Frittata

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
16 servings

Healthify a traditional breakfast frittata by adding Hass avocados, peppers and garlic.

Ingredients

1 tbsp. sherry vinegar
2 tbsp. extra virgin olive oil
2 Haas avocados
1/2 cup Peppadew Peppers
Salt to taste
1 garlic clove
12 eggs
Freshly ground black pepper to taste
1 cup milk
1 cup Romano cheese, grated
4 tbsp. cilantro, chopped

Steps

1. Preheat oven to 300°F in convection oven. In mixing bowl, combine sherry vinegar and 2 tbsp. of olive oil.
2. Core and medium dice two Haas avocados; julienne cut peppers; mince clove of garlic; and combine all with salt, vinegar and olive oil. Mix lightly and let rest for 20 mins. to develop flavor.
3. In separate bowl, whisk eggs for two mins. and add cheese, milk and cilantro to eggs. Place marinated avocados in 12-in. cast iron skillet, and pour egg mixture over top making sure all ingredients are well-combined.
4. Place skillet in oven and bake covered with parchment paper and aluminum foil for 25 mins. Remove paper and foil and return to oven for an additional 15 to 20 mins., or until center is firm and surface is lightly browned. Remove skillet from oven and cut into 16 servings.

Recipe by Michigan State University, East Lansing, Mich.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources