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Potato and Avocado Frittata

Healthcare Recipes Avocado Frittata
Yield: 24 Servings (5 oz.)

Yield: 24 Servings (5 oz.)

Ingredient Weight Measure
Simplot Skincredibles®: Potato Chunks, Skin On 3/8"x3/4"x3/4" 40 oz.
Simplot Harvest Fresh™ Avocados: Avocado Slices, Frozen 12/2lb 16 oz.
Simplot RoastWorks®: Flame-Roasted Unseasoned Peppers & Onions Blend 3/8" 20 oz.
Eggs, beaten 32 fl. oz.
Salt and pepper as needed
Queso fresco, crumbled 4 oz.
Preparation Instructions:
Spray a full-sized hotel pan with pan release. Layer the potatoes, avocado slices, and peppers & onions. Season beaten eggs according to taste. Pour over the top of the vegetable. Sprinkle with the crumbled cheese. Bake in a 325*F convection oven 55-60 minutes until egg is set and top is lighlty browned. Hold warm, or chill overnight and cut into desired portions. Warm as needed.
Products used in this recipe