Salmon & Spinach Frittata

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    • Salmon & Spinach Frittata
    Burlodge

    Ingredients

    • 1.5 kg EggSolutions Liquid Whole Egg*
    • 500 mL 2% milk
    • 213 g can canned salmon, drained, skin removed
    • 100 g spinach, fresh, chopped
    • 200 g cheddar cheese, grated
    • 3 g garlic powder
    • 1 g pepper
    • 3 g salt

    *Option to use thawed EggSolutions® Scrambled Egg Mix instead of liquid egg, milk and salt.

    Directions

    1. Spray hotel baking pan with non-stick spray. If using a conventional oven, preheat to 350°F (175°C).
    2. In a mixing bowl, whisk together all ingredients, except for grated cheese. Pour into hotel pan and top with cheddar cheese.
    3. Bake uncovered at 350°F (175°C) for 45 minutes or until an internal temperature of 165°F (74°C) is reached.
    4. Serve warm.
    If using Burlodge Multigen retherm oven:
    • Bake uncovered for 55 minutes at 140°C. Remove from Multigen and serve alone or with a side dish.
    • If cold plating, allow to cool and plate alone or with a side dish. Please on the hot side of the tray to retherm prior to service.
    • Recommended side dishes: Breakfast – potato hash or toast, Lunch or dinner – side garden salad.
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