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Recipes - RICE FRITTATA

Recipe Name

RICE FRITTATA

Submitted by jgouker
Recipe Description L17400
Quantity 100 Quantity Unit 11 OUNCES Servings  
Prep Time (minutes) 60 Cook Time (minutes) 70 Ready In (minutes) 130
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
gallonswater
7
1/2
cups8.8 package ready to serve long grain rice
1
tablespoonOil, canola and soybean
1
tablespoonsalt substitute
22
cups, shreddedshredded cheddar cheese
32
cups chopped or slicedTomatoes (chopped)
14
cups, wholeMushrooms
10
1/2
cups, choppedOnion chopped
10
cups, choppedgreen pepper
1/4
cupcooking oil spray
32
cupsLiquid Eggs
2
1/2
tablespoonssodium free salt
2
tablespoonsblack pepper
Steps
Sequence Step
11. COMBINE RICE, WATER, SALT AND SALAD OIL. BRING TO A BOIL. STIR OCCASIONALLY. COVER TIGHTLY; SIMMER 20-25 MINUTES.
22. COMBINE CHOPPED TOMATOES, CHEESE, MUSHROOMS (CANNED AND DRAINED), CHOPPED PEPPERS, CHOPPED ONIONS AND RICE. MIX WELL. PLACE 5 1/2 QUARTS MIXTURE IN EACH LIGHTLY SPRAYED STEAM TABLE PAN
44. THAW EGG PRODUCT. COMBINE MILK, EGGS, PEPPER AND SALT. MIX WELL.
55. POUR 1 1/2 QUARTS EGG MIXTURE IN EACH PAN. STIR TO DISTRIBUTE EVENLY.
66. USING A CONVECTION OVEN, BAKE AT 325 DEGREES FOR 45 MINUTES OR UNTIL EGGS ARE COMPLETELY SET ON LOW FAN, CLOSED VENT.
7CCP: INTERNAL TEMPERATURE MUST REACH 145 DEGREES OR HIGHER FOR 15 SECONDS. HOLD FOR SERVICE AT 140 DEGREES OR HIGHER. CUT 3 BY 5.






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