Featured Maple Leaf Product: Field Roast Italian Crumble (#31435)
Crustless Vegetarian Sausage & Spinach Frittata – NEW
Recipe Information
Yield
25 servings
Portion Size
1/6th pie (195 g/6.8 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Field Roast Italian Crumble, Vegan, Ckd, thawed, 907 kg pkg | 1 kg | 2 lbs 3 oz |
| Baby Spinach, fresh | 1.15 kg | 2 lbs 9 oz |
| Havarti Cheese, shredded | 475 g | 1 lbs 1 oz |
| Parmesan Cheese, grated | 115 g | 4 oz |
| Milk, 2% | 660 ml | 2 2/3 cup |
| Table Cream, 10% | 250 ml | 1 cup |
| Liquid Eggs, whole | 1.2 L or 21 large eggs | 4 3/4 cups or 21 large eggs |
| Nutmeg, ground | 15 ml | 1 Tbsp |
| Salt, table | 5 ml | 1 tsp |
| Black Pepper, ground | 10 ml | 2 tsp |
Method
- The day before, thaw the vegan Italian crumble in a slotted insert pan under refrigeration at <40'F/4'C.
- Preheat convection oven to 325'F/165'C/ Spray 9" pie dish(s) with cooking spray or alternatively use 2" deep insert pan.
- Heat the canola oil in a large skillet on low heat. Add the spinach and cook until wilted, stirring occasionally for about 5 minutes. Drain spinach well.
- Place the Italian Crumble in bowl and break apart with a fork; add the cooked spinach.
- Evenly spread the Italian Vegan Crumble and spinach mixture in pie dishes. Top evenly with the havarti and parmesan cheese.
- Prepare the egg mixture: whisk together the milk, cream, eggs, nutmeg, salt and pepper. Pour the egg mixture over the vegan Italian crumble/spinach in the pie dishes and bake 30-35 minutes until the center is set. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
- Cut each 9" pie dish into 6 servings. Serve 1/6th pie (195 g) per serving. May garnish with a dollop of sour cream and fresh parsley on top.
Suggested Accompaniments
Serve with grilled hash brown potatoes and a slice of tomato or tossed garden salad.
Nutritional Information
per 1/6th pie (195 g/6.8 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Total Fat | 19 g |
| Carbohydrates | 8 g |
| Total Sugars | 4 g |
| Total Dietary Fiber | 3.01 g |
| Calcium | 150 mg |
| Potassium | 300 mg |
| Sodium | 550 mg |
| Zinc | 1.32 mg |
| Iron | 3 mg |
| Phosphorus | 32.55 mg |
| Cholesterol | 235 mg |
| Trans Fats | 0.25 g |
| Saturated Fat | 7 g |
| Calories from Protein | 34% |