RICE FRITTATA

Ingredients

Ingredient Weight Measure Issue
RICE,LONG GRAIN 3-3/4 lbs 2 qts 1-3/8 cup
WATER,BOILING 10-1/2 lbs 1 gal 1 qts
SALT 3/4 oz 1 tbsp
OIL,SALAD 3/4 oz 1 tbsp
TOMATOES,FRESH,CHOPPED 15-7/8 lbs 2 gal 2 qts 16-1/4 lbs
CHEESE,CHEDDAR,SHREDDED 11 lbs 2 gal 3 qts
MUSHROOMS,CANNED,DRAINED 7 lbs 1 gal 1-1/8 qts
PEPPERS,GREEN,FRESH,CHOPPED 4-7/8 lbs 3 qts 2-7/8 cup 6 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 5-1/4 lbs 3 qts 2-7/8 cup 5-7/8 lbs
MILK,NONFAT,DRY 5-5/8 oz 2-3/8 cup
WATER,WARM 5-3/4 lbs 2 qts 3 cup
EGG WHITES 8-1/2 lbs 1 gal
EGGS,WHOLE,FROZEN 8-5/8 lbs 1 gal
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
SALT 1-1/4 oz 2 tbsp

Method

1 Combine rice, water, salt and salad oil. Bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes.
2 Combine tomatoes, cheese, mushrooms, peppers, onions and rice. Mix well. Place 5-1/2 quarts mixture in each lightly sprayed
steam table pan.
3 Reconstitute milk.
4 Thaw egg products. Combine milk, eggs, pepper, and salt. Mix well.
5 Pour 1-1/2 quart egg mixture over rice mixture in each pan. Stir to distribute evenly.
6 Using a convection oven, bake at 325 F. for 45 minutes or until eggs are completely set on low fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Cut 3 by 5.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
391 cal 25 g 24 g 22 g 220 mg 805 mg 430 mg

Portion

11 Ounces

Yield

100


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