Kumera, Broccoli & Feta Frittata
Suitable for gluten free and vegetarian diets.*
Makes 57640 g.
Ingredients
| 11500 g
|
eggs |
allow 20 eggs per kilo |
| 15000 g
|
kumera |
cube |
| 5000 g
|
feta cheese |
cube 10 mm |
| 5000 g
|
onions |
dice |
| 1000 g
|
capsicums |
(fresh) , cube; make one third vol capsicum free |
| 9500 g
|
pumpkins |
|
| 180 g
|
ginger root |
grate |
| 180 g
|
cumin ground |
|
| 180 g
|
coriander ground |
|
| 5000 g
|
broccoli |
|
| 5000 ml
|
cream |
|
| 500 g
|
parsley fresh |
|
|
|
salt |
to taste |
|
|
pepper |
to taste |
Instructions
Cube Kumera, Capsicum and Pumpkin 20mm
Dice Onion
Cube Feta 10mm
Grate Ginger
Chop Parsley
Beat eggs and combine all ingredients. Oil large trays and bake.
Season to taste
(allow 20 eggs per Kilo)
make one third vol capsicum free