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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

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Ingredients
Amt.	Measure	Ingredient



1 1/4	gallons	water
7 1/2	cups	8.8 package ready to serve long grain rice
1	tablespoon	Oil, canola and soybean
1	tablespoon	salt substitute
22	cups, shredded	shredded cheddar cheese
32	cups chopped or sliced	Tomatoes (chopped)
14	cups, whole	Mushrooms
10 1/2	cups, chopped	Onion chopped
10	cups, chopped	green pepper
1/4	cup	cooking oil spray
32	cups	Liquid Eggs
2 1/2	tablespoons	sodium free salt
2	tablespoons	black pepper

Steps

Sequence	Step

1	1. COMBINE RICE, WATER, SALT AND SALAD OIL. BRING TO A BOIL. STIR OCCASIONALLY. COVER TIGHTLY; SIMMER 20-25 MINUTES.
2	2. 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
4	4. THAW EGG PRODUCT. COMBINE MILK, EGGS, PEPPER AND SALT. MIX WELL.
5	5. POUR 1 1/2 QUARTS EGG MIXTURE IN EACH PAN. STIR TO DISTRIBUTE EVENLY.
6	6. USING A CONVECTION OVEN, BAKE AT 325 DEGREES FOR 45 MINUTES OR UNTIL EGGS ARE COMPLETELY SET ON LOW FAN, CLOSED VENT.
7	CCP: 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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