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SKU
7603 -a-1-1

7603 French Onion Garlic Sheet Pan Frittata

7603 French Onion Garlic Sheet Pan Frittata

7603 French Onion Garlic Sheet Pan Frittata

Serves 6-8

1 ½ Tbs. unsalted butter, divided

12 large eggs

½ cup half and half

5 tsp. French Onion Garlic seasoning (7603)

4 oz. diced pancetta

8 oz. mushrooms, stems removed and thinly sliced (about 3 cups)

2 cups thinly sliced asparagus

  1. Take ½ Tbs. butter and rub all over the bottom and sides of a half sheet pan (18x13-in.).  Heat oven to 300F.

  2. Whisk eggs, half and half, and French Onion Garlic seasoning in a large mixing bowl.  Set aside. 

  3. Heat remaining butter in a large skillet over medium heat and cook pancetta 5-7 minutes, or until most of the fat is rendered off.  Add mushrooms and cook 5-7 minutes, stirring occasionally, or until mushroom liquid has cooked off and mixture is dry.  Remove pan from heat and stir in asparagus.  Let mixture cool to room temperature.

  4. Stir asparagus mixture into beaten eggs and pour into greased sheet pan.  Bake about 20 minutes or until the eggs are set.  Slice into squares and serve between bread to make sandwiches. You can also slice this up and serve it in burritos, in fried rice, or with salads.

 

Recipe prep time:  20 minutes

Recipe cook time:  35 minutes

Recipe total time:  55 minutes, plus cooling time

Recipe yield:  6-8 servings

Recipe level: easy

Recipe credits:  Fiona Kennedy

 

More Information
SKU 7603 -a-1-1
Ingredients

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Tips Notes

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Prep Time x
Cook Time x
Total Time x
Yield x
Level Easy
Credits Chef Fiona Kennedy
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