Vegetable Frittata Shakshuka | Gordon Food Service

Ingredients

• 8 oz. Broccoli, trimmed to florets
• 8 oz. Sweet Potatoes, julienned on a mandoline
• 8 oz. Yukon Gold Potatoes, julienned on a mandoline
• 8 oz. Markon Button Mushrooms, sliced thinly
• 4 oz. Red Peppers, small dice
• 4 oz. Sweet Onions, small dice
• 24 ct. GFS Large Eggs
• 1 qt. Whole Milk
• 1½ lb. Red Quinoa, cooked per package instructions
• 1 lb. Primo Gusto Shredded Smoked Provolone
• 8 oz. Shelled Edamame
• 1 oz. Markon Basil
• 2 oz. Markon Italian Parsley, 1 oz. chopped finely, 1 oz. cut to sprigs
• 3 lb. Recipe: Shakshuka Gravy, warmed