Crustless Vegetarian Sausage & Spinach Frittata - NEW - Maple Leaf Healthcare & Hospitality

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

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.

Serve with grilled hash brown potatoes and a slice of tomato or tossed garden salad.