Vegetable Frittata Bites: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Preheat oven:Conventional oven: 350 °F.Convection oven: 325 °F.
In a large saucepan, add mushrooms, onions, bell peppers, salt, and pepper. Stir well. Sauté uncovered over medium-high heat for 2 minutes.
Add spinach. Cook uncovered over medium heat for 1-2 minutes until wilted.
Lightly coat a muffin pan with pan release spray. Using a No. 24 scoop, portion 3 Tbsp vegetable mixture into 6 muffin cups.
Sprinkle cheese evenly over vegetable mixture. Stir well.
Combine milk, eggs, and flour in a large bowl. Whisk until well blended.
Pour ¼ cup or 2 oz egg mixture on top of vegetable mixture in each muffin cup.
Bake until golden brown and eggs are slightly firm:Conventional oven: 350 °F for 30 minutes.Convection oven: 325 °F for 20 minutes.Critical Control Point:Heat to 160 °F or higher for at least 15 seconds.Critical Control Point:Hold for hot service at 140 °F or higher.
Serve 1 frittata bite.
Ingredients (6 servings)
