At Oakland Feather River Camp, we prepared potato-pepper frittata five times this summer. The baked omelet, which was on the menu every other week, was prepared two ways -- as frittata 'muffins' for kids camp in June and baked in full-sized hotel pans for the family camps.
We first served baked frittata in early May. Since we were only feeding a dozen staff members at that point, I used the meal to show the cooks how to bake a baked omelet. I also used the opportunity to test a small number of frittata muffins. I'll share more about the muffin recipe later.
The classic recipe for frittata is time consuming when feeding 150 to 300 campers. To prepare in the traditional method, sauté the vegetables in an oven-proof skillet. Add any meat and cook. Then pour whipped eggs (roughly 12 eggs for a 12-inch skillet) in the pan. Over medium heat, stir with a heat resistant spatula, running it along the sides, for two to three minutes. Once the eggs are partially set, top with cheese (if desired) and place in a pre-heated 375-degree oven.
Its versatility is the best thing about a frittata, whether baked for camp or prepared with the classic method. Asparagus, spinach, kale or mushrooms easily work in place of the potatoes. Even though we chose to leave meat out of our frittata, sausage, bacon, prosciutto or ham are ideal meats. Any cheese, especially when pared with the vegetables and meat, top off any frittata. The options are endless once you have the basics down.
On August 1, each pan fed 40 to 45 campers. A week later each pan fed 35 campers. While I usually figure 25 servings per 2-inch hotel pan, the expanded menu helped 'stretch' the frittata. Hot cereal, cold cereal, fresh whole fruit, sliced melons, toast, bagels and cream cheese, peanut butter and jelly, and assorted yogurt (flavored and plain) gave the campers a lot of options for breakfast. Plus the 25 vegans on August 1 were offered an alternative entrée. We didn't have any vegans the next week.
The following images demonstrate how the cooks prepared potato-pepper frittata for 300 campers:
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