12 pounds onions, thinly sliced
2 1/2 cups olive oil
1 pound roasted red bell peppers (see notes) diced
1 ounce salt
108 ounces eggs (about 60 total)
6 ounces parmesan cheese, shredded
2 teaspoons black pepper
4 ounces fresh basil, torn into small pieces
12 ounces butter, melted
Servings: 48
1. Using a covered pan, fry onions in oil on low heat, 200°F, until reduced in bulk. Uncover and continue cooking on very low heat until onions are browned and dry (12 lb fresh sliced onions will yield approximately 4 lb after cooking).
2. Stir peppers and salt into cooked onion.
3. Break eggs into bowl. Beat until blended.
4. Add onion mixture, cheese, and pepper into eggs. Stir to mix.
5. Add basil to egg mixture. Mix lightly.
6. Pour 2 oz butter into six 13-inch round pizza pans. Scale 2 lb 4 oz of egg mixture into each pan. (Stir often while scaling in pans to keep the vegetables evenly distributed.) Bake at 350°F for approximately 20 minutes or until eggs are set and top has some brown speckling beginning to occur. Cut into eight wedges.
Use freshly shredded Parmesan cheese.
Frozen roasted peppers may be substituted for freshly roasted peppers. When using frozen roasted peppers, place in a single layer on a baking sheet and heat in a 375°F oven until heated through (discard liquid that accumulates).
6 oz reconstituted sun-dried tomatoes can be substituted for 6 oz of the roasted red peppers.
Frittata can be cooked in an ovenproof 10-inch sauté pan. Melt 2 Tbsp butter in pan. When butter begins to foam, pour 1 lb 3 oz of egg mixture into pan. Turn heat to very low and cook until eggs are set on the bottom and only slightly runny on the surface. put pan under broiler until eggs become set but not browned. Cut into four wedges.
2 1/2 cups olive oil
1 pound roasted red bell peppers (see notes) diced
1 ounce salt
108 ounces eggs (about 60 total)
6 ounces parmesan cheese, shredded
2 teaspoons black pepper
4 ounces fresh basil, torn into small pieces
12 ounces butter, melted
Servings: 48
1. Using a covered pan, fry onions in oil on low heat, 200°F, until reduced in bulk. Uncover and continue cooking on very low heat until onions are browned and dry (12 lb fresh sliced onions will yield approximately 4 lb after cooking).
2. Stir peppers and salt into cooked onion.
3. Break eggs into bowl. Beat until blended.
4. Add onion mixture, cheese, and pepper into eggs. Stir to mix.
5. Add basil to egg mixture. Mix lightly.
6. Pour 2 oz butter into six 13-inch round pizza pans. Scale 2 lb 4 oz of egg mixture into each pan. (Stir often while scaling in pans to keep the vegetables evenly distributed.) Bake at 350°F for approximately 20 minutes or until eggs are set and top has some brown speckling beginning to occur. Cut into eight wedges.
Use freshly shredded Parmesan cheese.
Frozen roasted peppers may be substituted for freshly roasted peppers. When using frozen roasted peppers, place in a single layer on a baking sheet and heat in a 375°F oven until heated through (discard liquid that accumulates).
6 oz reconstituted sun-dried tomatoes can be substituted for 6 oz of the roasted red peppers.
Frittata can be cooked in an ovenproof 10-inch sauté pan. Melt 2 Tbsp butter in pan. When butter begins to foam, pour 1 lb 3 oz of egg mixture into pan. Turn heat to very low and cook until eggs are set on the bottom and only slightly runny on the surface. put pan under broiler until eggs become set but not browned. Cut into four wedges.
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