Harvest Fri-TOT-ta

This variation on a frittata uses tater tots to create a lovely potato base and crunchy element to the dish. This version is vegetarian and has the option of including beans if desired. The vegetables can reflect what you have around or what is in season from the farms. From summer to winter and everything in between, this recipe is highly adaptable - winter root vegetables with our nut-free pesto and mozzarella, anyone?

• Nut-Free Basil Pesto
• Shawarma Spice Mix

100 Eggs beaten or 11.25#of frozen egg mixture

1.5 quarts milk

1.5 Tbsp salt

2 tsp black pepper

1/2 cup vegetable oil

1/4 - 1/2 cup garlic chopped

2 Tbsp Shawarma Spice Rub

1/2 cup Parsley chopped

3# Tater tots

3# red onions diced

3# bell peppers diced

3# kale chopped

2# zucchini diced

2# white beans drained and rinsed (optional)

2 quarts mozzarella or cheddar cheese shredded

Pan spray

Parchment (optional, for lining hotels)

1. Heat oven to 350 degrees. Place tater tots on parchment lined sheetpan and bake until crispy, set aside to cool. Dice Peppers and onions, chop kale, and chop garlic. Heat oil in tilt skillet and add peppers and onions and saute for 3-5 minutes.
2. Add garlic and saute for additional 3-5 minutes or until onions and peppers are tender.
3. Add the chopped kale, shawarma seasoning, and herbs, cook until leaves are tender and the mix is fragrant (optional: add 2# drained white beans).
4. Spray four 2” hotel pans generously with oil then divide the potatoes and cooked filling into the pans and spread evenly.
5. Mix egg, milk, salt, pepper with immersion blender or whisk.
6. Pour mixture between pans. Top with cheese and bake for 25-30 minutes or until center is set.

Nutritional information per serving*: Calories 148 calories Saturated Fat 2.79g Sodium 265.26mg Carbohydrate 8.46g

*nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.