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Potato and Avocado Frittata

Healthcare Recipes Avocado Frittata
Yield: 24 Servings (5 oz.)

Yield: 24 Servings (5 oz.)

A colorful and flavorful veggie breakfast offering for your menu. It's easy to make, and holds well, and can be served reheated or chilled.

Ingredient Weight Measure
Simplot Skincredibles® Potatoes: Potato Chunks, Skin On 3/8"x3/4"x3/4" 40 oz.
Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb 16 oz.
Simplot RoastWorks®: RTE Flame-Roasted Unseasoned Peppers & Onions Blend 3/8" 20 oz.
Eggs, beaten 32 fl. oz.
Salt and pepper as needed
Queso fresco, crumbled 4 oz.
Preparation Instructions:
Step 1
Preheat convection oven to 325˚F.
Step 2
Spray a full-sized hotel pan with pan release. Layer the potatoes, avocado, and peppers & onions. Season beaten eggs with salt and pepper. Pour over the top of the vegetable. Sprinkle with the crumbled cheese. Bake for 55-60 minutes until egg is set and top is lightly browned. Hold warm, or chill overnight and cut into desired portions. Warm as needed.
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