A hearty frittata made with turkey sausage, potatoes and a medley of vegetables
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|olive oil||5 tbsp.|
|red onion||1 lb.|
|ground turkey sausage||3 lb.|
|white potato||2 lb.|
|black pepper||0 1/2 tbsp.|
|red bell pepper||2 cups|
|Cheddar cheese||1 1/2 cups|
|1. Preheat convection oven to 325°F. Place 3 Tbsps. of olive oil in a saucepan over medium heat. When hot, add red onions and sauté until translucent, add turkey sausage and cook until sauce is brown.|
|2. Toss potatoes with remaining olive oil, salt and pepper and place on a half sheet tray. Cook in the oven until golden brownLightly oil a hotel pan. Place 12 oz of the cooked potatoes in the bottom of the pans. Top with the sausage and onion mixture.|
|3. In large bowl, blend soup, eggs, and black pepper with whisk. Top the potato mixture with egg/soup mixture then top with zucchini, red pepper and ½ cup cheese.
4. Bake uncovered for 20 minutes. When almost finished, top with remaining potatoes and cheese, until melted.
- Serve with a simple green salad
- Hold the frittata hot in a steam table for breakfast or lunch service
- Experiment with seasonal vegetables like leeks, asparagus and sweet potatoes