Recipe Name RICE FRITTATA Submitted by jgouker Recipe Description L17400 Quantity 100 Quantity Unit 11 OUNCES Prep Time (minutes) 60 Cook Time (minutes) 70 Ready In (minutes) 130

Ingredients Amount 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.