Recipe Developer, Kansas State U.,
"We serve a sun-dried tomato and basil frittata that we introduced Labor Day weekend about four years ago. It has been so popular that it was hard to keep up with all the requests, so we now use pizza pans to make it in volume. It’s very labor-intensive and we’ll sell more than 200 on a typical day. It’s a standard item for Sunday brunch that students look forward to after sleeping in until late morning. Because it has no meat, it’s also a vegetarian option as a lunch item."
Mellon Bank (Sodexho)
"Here at Mellon Financial in Pittsburgh, our managers came up with a pizza omelet that really sells for lunch. We sell about 95 to 110 when we run it on a weekly cycle. It consists of omelet egg mixture, pepperoni, shredded mozzarella, pizza sauce, mushrooms, peppers and onions topped with an anchovy."
Laura Heald, M.S., R.D., C.D.
Director, Food & Nutrition Services
Utah Valley Regional Medical Ctr.
"We make omelets to order twice a month in our cafeteria. Two of our managers make them and it is a fun event throughout the facility—and even to some in the community. We quadruple our usual breakfast sales on those days. We have several standard omelets, as well as a long list of ingredients customers can choose from. Given the opportunity to create, some customers can invent things we never would!"
Director of Dining Services & Academy Enterprises
Phillips Exeter Academy
"We have a tofu broccoli frittata that we have not served in a while, but it is time to try it again. Our cooks liked it a lot and we have new customers who probably would like to try it also."
"I have a basic recipe for a spicy Louisiana-style filling that I’ve used in various places I’ve cooked and it’s always been very popular. When I heard about the Egg Board recipe contest, I decided to combine it with eggs and submit it [editor’s note—it was subsequently judged the winner in last year’s competition]. People really like it because it’s spicy with shrimp and Andouille sausage that makes it very filling. We generally serve it made-to-order at lunch."
Yield: 24 (2-egg) omelets
1/2 cup olive oil
41/2 lbs. sweet bell pepper strips (red, yellow and/or green)
3 cups Bermuda onion, cut into strips
11/2 lbs. Andouille or Italian sausage, cooked and sliced thin
11/2 lbs. cooked small shrimp
1/3 cup chopped garlic
11/2 cups canned condensed skimmed milk
1/3 cup Dijon or Creole mustard
2 tsps. ground cumin
2 tsps. crushed red pepper flakes
48 large eggs (or 51/4 lbs. frozen or liquid whole egg product)
11/2 cups water
1. In large non-stick skillet, heat oil. Add and saute bell peppers, onion, sausage, shrimp and garlic, about 4 minutes.
2. Blend together condensed milk, mustard, cumin and red pepper flakes. Stir into vegetable mixture and reduce heat. Cook and stir additional 3 to 4 minutes until liquid thickens slightly and volume is reduced by more than half. Remove from heat, cover and keep warm.
3. Beat together eggs and water for omelet. Keep refrigerated.
4. For each omelet, ladle 1/2 cup (4 oz.) egg mixture into heated non-stick or spray-coated 8" omelet pan. Cook eggs "omelet style" until firm throughout with no visible liquid egg remaining.
5. Portion about 1 cup filling mixture into omelet, turn out onto plate. Serve immediately.
Recipe from Chef Rene Jacobus, Skyline Club, Indianapolis/American Egg Board
Bacon, Apple and Stilton Omelet
Yield: 1 serving
2 slices bacon
1 Tbsp. unsalted butter
1/2 apple, peeled, cored and thinly sliced
Pinch of sugar
2 Tbsps. crumbled Stilton cheese
1/2 cup liquid egg product
1. Cook the bacon in a medium non-stick skillet until crisp, drain on paper towel. Break into 1/2" pieces and set aside. Discard the bacon fat and wipe out the pan.
2. Melt 1/2 Tbsp. of the butter in pan. Add the apple, sprinkle with the sugar and saute, stirring until golden and tender, about 3 minutes. Transfer the apples to a small bowl and set aside.
3. Melt the remaining 1/2 Tbsp. butter in the skillet. Pour in 1/2 cup of egg product and cook lightly until set. Spoon the apple and bacon onto the bottom third of the omelet closest to the handle over the center fold. Then, holding the pan by the handle, tilt it so the omelet rolls out of the pan and onto a plate seam side down.
Recipe from Michael Foods
Sun-Dried Tomato and Basil Frittata
Yield: 100 servings
251/2 mature onions, thinly sliced
61/4 cups extra-virgin olive oil
4 oz. sun-dried tomatoes
11/3 lbs. roasted red peppers, diced
41/2 Tbsps. salt
125 eggs (about 14 lbs.)
13 oz. fresh shredded Parmesan cheese
2 Tbsps. ground black pepper
8 oz. fresh basil, torn into small pieces
11/2 lbs. Butter
1. Place onions and oil in tilting frying pan, cover and cook at 200°F until reduced in bulk. Uncover and continue cooking on very low heat until onions are browned and very dry (they will have the color and appearance of sauerkraut).
2. Soak tomatoes in hot water until soft; drain and discard liquid. Chop tomatoes finely and stir into sauteed onions with red peppers and salt.
3. Break eggs into a bowl and beat until blended. Add onion mixture, cheese and black pepper to eggs. Stir to mix. Add basil and mix lightly. (Continue stirring occasionally during following cooking process to keep the vegetables distributed in the eggs.)
4. Melt 2 Tbsps. butter in a 10" nonstick saute pan that has a flameproof handle. Do not let the butter become colored. When butter begins to foam, pour 11/5 lbs. of egg mixture into the pan. Turn heat to very low and continue cooking until eggs are set on bottom and only slightly runny on the surface.
5. Put pan under broiler until eggs become set but not browned. Slide frittata onto platter and cut into 4 wedges (1 per portion).
Note: For quantity production, this product may be baked. Pour 2 oz. of hot melted butter into 13" or 14" pizza pan. Scale 22/5 lbs. of egg/onion mixture into pan. Bake at 350°F for 17-20 minutes or until eggs are set and top has some brown speckling beginning to occur.
Recipe from Fern Mayfield, recipe developer, Kansas State U., Manhattan, KS
Yield: 24 servings
11/2 lbs. Spanish or sweet onions, thinly sliced
Vegetable non-stick spray as needed
8 oz. canned diced green chilies, drained
whole egg product)
2 cups 1% fat buttermilk
1 lb. low-moisture, part-skim mozzarella, shredded
12 12" diameter flour tortillas
3 cups prepared picante sauce
1 cup chopped cilantro
1. Coat a non-stick skillet with vegetable spray. Saute onions until soft and golden. Stir in chilies.
2. Beat together eggs and buttermilk. Blend in 8 oz. of the mozzarella.
3. Combine egg mixture and onions. Scramble to soft stage and keep warm.
4. Coat bottom and sides of 12 x 20 x 2" steamtable pan. Place 4 tortillas along bottom, cutting tortilla to fit evenly. (Use scraps along edge of pan if necessary.).
5. Spread half of cooked egg mixture over tortillas. Top with 4 more "fitted" tortillas.
6. Spread 3/4 cup of picante sauce over tortillas. Top with remaining egg mixture. Layer 4 more tortillas over eggs. Spoon remaining 3/4 cup picante sauce over tortillas. Sprinkle with cilantro and remaining 8 oz. mozzarella. Bake in preheated 350°F conventional oven for 20-25 minutes to an internal temperature of 165°F or more. Remove from oven. Let stand 5 minutes. Cut pan into 4 x 6 portions and serve.
Recipe from the American Egg Board
Broccoli & Tofu Frittata
Yield: 100 servings
4 medium red peppers, diced
4 large onions, diced
1 lb. butter
6 lbs. tofu cut in 1" cubes
6 bunches broccoli, cut in florets
10 lbs. shredded cheddar cheese
Salt & pepper to taste
4 gals. frozen egg product
1 lb. Parmesan cheese
4 medium tomatoes, sliced
1. Saute the onions and red pepper in butter. Divide into four 2" hotel pans well sprayed with non-stick spray. Divide broccoli and tofu in pans and top with cheese.
2. Beat eggs, salt and pepper and pour over cheese in pans. Sprinkle with Parmesan and bake at 275°F approximately 40-60 minutes (check after 30 minutes) until golden brown. Garnish with tomatoes and scallions.
Recipe from Walter Griffin, director of dining services/academy enterprises, Phillips Exeter Academy, Exeter, N.H.
Veal Bacon Breakfast Bruschetta
Yield: 12 servings
2 lbs. veal bacon
24 1/2" slices Italian bread (3" diameter)
1/4 cup olive oil
1 Tbsp. minced garlic
24 large eggs
11/2 cups milk or half-and-half
Salt, pepper, olive oil to taste
24-48 fresh basil leaves
3 oz. shredded Asiago cheese
Assorted fresh fruit as desired
4 cups chopped tomatoes
1/4 cup chopped fresh basil
2-3 Tbsps. extra virgin olive oil
2 tsps. balsamic vinegar
1 tsp. chopped garlic
Salt and pepper to taste
1. Arrange bacon slices in single layer on sheet pans. Bake at 425°F in conventional oven without turning 15-16 minutes or to desired doneness (10-11 minutes at 350°F in convection oven).
2. Combine olive oil and garlic. Brush on top sides of bread slices. Bake in 400°F oven 10-12 minutes until crisp.
3. For salsa. Combine all ingredients.
4. Beat eggs, milk, salt and pepper. Heat 1 tsp. olive oil in 10" saute pan over medium-low heat. Add 1/2 cup egg mixture. Cook until set, then fold and cook until center is no longer runny. Cut in half and fold to fit toast.
5. For each portion. Top 2 garlic toasts with fresh basil leaves, folded omelet, 2 generous Tbsps. salsa and top with 1 Tbsp. Asiago. Plate with fresh fruit garnish.
Recipe from Veal Committee, Nat’l Cattlemen’s Beef Association
Yield: 4 servings
1 large baking potato (12 oz.), cut in 8 pieces
3 oz. fresh spinach (3 loosely packed cups when
3 medium or 2 large whole scallions
3 large eggs
2 large egg whites
1/2 cup chopped cilantro
1/2 tsp. ground turmeric
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1. In a large saucepan, cover potato with cold water. Bring to a boil over medium-high heat. Reduce heat and cook until potato is soft when pierced through with a knife, about 20 minutes.
2. While potato cooks, finely chop spinach. Chop white and green parts of scallions. Beat eggs and whites together in a medium bowl.
3. Drain potatoes. When cool enough to handle, lift off peel and discard. Holding potato over beaten eggs, crush each piece with your hands. Add mashed potato to eggs. Add spinach, scallions, cilantro, chili pepper (if using), turmeric, salt and pepper. Mix with a rubber spatula until ingredients are well combined.
4. Coat a medium, non-stick skillet generously with cooking spray. Set pan over medium-high heat. Add egg mixture, spreading it into an even layer. Cover pan. Reduce heat to medium. Cook until kuku is puffed, browned on the bottom and the center is lightly set, about 10 minutes.
5. Remove pan from heat. Slide kuku out of the pan and onto a dinner plate. Invert empty pan over top of frittata. Slip your hand under the center of the plate while firmly grasping the pan’s handle and press the two firmly together. Reverse positions of the plate and pan so kuku falls back into pan, browned side up. Cook uncovered until bottom browns, 4 to 5 minutes. Slide kuku onto a serving plate and let sit 5 minutes. Cut into wedges and serve hot or lukewarm.
Recipe from Dana Jacobi ("The Joy of Soy") for the American Institute for Cancer Research