Products used in this recipe
Potato and 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, holds well, and can be served reheated or chilled.
Preparation Instructions:
Step 1
Thaw avocado according to package instructions.
Step 3
Preheat convection oven to 325˚F.
Step 3
Spray a full-sized hotel pan with pan release. Layer the hash into the pan. Season beaten eggs with salt and pepper and pour over the top of the hash. 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 and top with diced avocado before serving.
