Recently I was asked to cater a box lunch for 250 people! I was busy preparing parts of the menu weeks in advance to put in my freezer. The “main course” was a frittata sandwich, which was a piece of frittata served on a French roll with accompaniments (lettuce, tomato, mayo, etc) bagged separately to finish as each person preferred. I made 4 pans at a time, portioning and freezing as I went.
I had to come up with a big frittata recipe, so this one fits a 12 x 18-inch cookie sheet. Each pan is cut into 6 x 2-inch pieces to yield 18 sandwiches. One thing that’s great about this recipe is that it can be made ahead of time and frozen. Then, it’s easy to serve at room temperature.
¼ c. olive oil
2 T. onion powder
16 oz. bag frozen chopped spinach, thawed and squeezed dry
2 13.75 cans quartered artichoke hearts, drained and chopped
4 cloves minced garlic
12 eggs, beaten
1 ½ c. bread crumbs
2 c. grated jack or jack/cheddar cheese
1 c. grated parmesan cheese
1 ½ c. green stuffed olives, drained and pulsed in food processor about 5 times
2 t. dried basil
2 t. dried oregano
½ c. chopped fresh or 3 T. dried parsley
¾ t. salt
½ t. hot pepper sauce, scant
Spray a 12 x 18-inch baking pan with nonstick cooking spray. Mix all ingredients well. Press evenly into baking pan. Bake at 350 degrees for 30 - 35 minutes until knive inserted in center comes out clean.
Note If you don’t have a 12 x 18-inch pan, fill smaller pans about ¾-inch full of frittata mixture. Cut into 1-inch x 1-inch squares, put a frilled toothpick in each square, and make 216 appetizers!
a French roll with accompaniments (lettuce, tomato, mayo, etc) bagged separately to finish as each person preferred. I made 4 pans at a time, portioning and freezing as I went.