|Set-up for baked asparagus frittata with |
basil and Swiss cheese.
To begin, I cut one pound of asparagus for each 2-1/2-inch hotel pan. Next the asparagus with a splash of canola-olive blend oil went into each pan. Five pans were placed in a 325-degree convection oven for around 10 minutes.
Once the asparagus was a bright green color, I removed the pans and poured in three cartons of liquid egg, along with a handful of chopped fresh basil and parsley and grated Parmesan cheese. I returned the pans to the oven and baked until the eggs was almost set. Each pans was then topped with 15 slices of Swiss cheese and given another five minutes in the oven.
The frittata was a hit. One campers said, "I've never seen that up here." I find that one pan of frittata feeds 35 family campers at Oakland Feather River Camp. We also place a pan of plain scrambled eggs on the serving line for campers that don't like frittata.