EVENTS | ROASTED VEGETABLE FRITTATA
HACCP rules:
Prep Time:
Yield
Shelf Life
- 4 ozFingerling Potatoes – RoastedrecipeEVENTS | ROASTED VEGETABLE FRITTATA
- 1 tspunsalted buttermelted
- 3/4 ozPetite Tomatoes – RoastedrecipeEVENTS | ROASTED VEGETABLE FRITTATA
- 1 ozMushrooms, Mix – RoastedrecipeEVENTS | ROASTED VEGETABLE FRITTATA
- 1 ozorganic baby spinachEVENTS | ROASTED VEGETABLE FRITTATA
- 6 flozEggs – BrunchrecipeNOTE*
- 1/8 tspS&P MixrecipeEVENTS | ROASTED VEGETABLE FRITTATA
- 2 slicessliced cheddarEVENTS | ROASTED VEGETABLE FRITTATA
- 1/2 ozorganic baby arugulaEVENTS | ROASTED VEGETABLE FRITTATA
- 1/4 tspVinaigrette – Dijon BalsamicrecipeEVENTS | ROASTED VEGETABLE FRITTATA
- 1/8 tspS&P MixrecipeEVENTS | ROASTED VEGETABLE FRITTATA
- 1/8 tspfresh chivesfinely chopped
- 1
Place Potatoes onto a sizzle platter. Heat in a 500°F oven until heated through, about 3 minutes.
- 2
In a small nonstick saute pan over medium low heat, add melted butter.
- 3
Add Tomatoes and Mushrooms to the pan. Cook until heated through.
- 4
Add spinach to the pan and toss. Continue cooking until the spinach begins to wilt.
- 5
Add Eggs. Season with S&P.
- 6
Using a rubber spatula, gently cook the Eggs without adding any color, similar to cooking an omelet. Continue cooking until the bottom of the frittata just sets.
- 7
Carefully flip the frittata.
- 8
Shingle cheese evenly over the frittata. Continue cooking until the eggs are set and the cheese is melted.
- 9
Place frittata along the front edge of the plate, as shown in the photo.
- 10
Evenly distribute chives over the frittata, as shown in the photo.
- 11
Place Potatoes on the top left corner of the plate, as shown in the photo.
- 12
In a stainless-steel bowl, gently toss arugula with Dijon Balsamic Vinaigrette. Season with S&P. Taste and adjust seasoning as needed.
- 13
Build arugula salad on the top right corner of the plate, as shown in the photo.
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Serving Size
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