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Potato and Avocado Frittata

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

Yield: 24 Servings (5 oz.)

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