White Bean, Sausage and Asiago Frittata

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Yields: 12 servings | Serving Size: 1 square | Prep Time: 30 minutes | Cook Time: 45 minutes

Ingredients

3 cups Bush’s Cannellini or Great Northern Beans, drained*
3 cups Caramelized onion slices
3 cups Sausage, cooked and crumbled
1 qt Arugula
2 cups Asiago cheese, shredded
12 Eggs, large, lightly beaten
1 cup Milk or half and half
1/2 tsp Red pepper flakes
1 cup Asiago cheese, shredded

Steps

1. Combine beans, onions, sausage, arugula and cheese. Transfer to greased half hotel pan.
2. Whisk together eggs, milk and red pepper flakes. Pour over bean-sausage mixture and spread evenly. Sprinkle with cheese.
3. Bake in 325°F conventional or 300°F convection oven for 45 minutes or until eggs are set. Let stand 15 minutes before cutting into 12 equal pieces and serve hot.

*Other beans may be substituted including Pinto, Black, Garbanzo or Kidney.

For Individual Frittatas: In a 16-oz. casserole layer: 1/4 cup onions, 1/4 cup beans, 1/4 cup sausage, 1/4 cup arugula and 2 Tbsp cheese. Combine 2 eggs with 2 Tbsp milk and pour over casserole. Top with 1 Tbsp cheese and bake 22–25 minutes.

More From FoodService Director

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources