Southwest Frittata

Eggs, black beans, cheese, bell peppers, and corn create a flavorful, Southwest-inspired breakfast. Each portion of this warm frittata is free of added sugar and provides 6 grams of protein. This same-day service option is a smart and tasty way to bring veggies to the plate.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Day before service, thaw corn and eggs overnight in the refrigerator.
2. Preheat convection oven to 350°F. Line full size 2” deep full size steam table pans with pan liners and pan release. Fold pan liner in half to fit pan (it will not cover the entire bottom).
3. Drain and rinse black beans in a colander. Shake to remove excess water.
4. In a large bowl or container, combine diced bell pepper with black beans and corn. Set aside.
5. In another larghe bowl or container, whisk yogurt and taco seasoning. Then add eggs, and whisk again to combine.
6. Place black bean mixture (3 ⅓ cups/ pan) in each prepared pan. Pour egg mixture (1 qt 2 cups/ pan) over top. Gently stir. Bake for 20-25 minutes or until center is set.
7. While frittata is baking, combine cheeses. Once frittata center is set, removed from oven and sprinkle each pan with 12 oz cheese. Return to oven and bake until cheese is melted, ~5 minutes.
8. Cut each pan into 48 pieces, 6 x 8. Hold and serve at 135°F or higher.