Yield: 12 servings. 3 Tbsp. olive oil 1 cup sweet onion, thinly sliced 3 cups Jones Canadian Bacon, sliced in julienne strips ¼" thick 18 large eggs ¾ cup heavy cream or half-and-half 3 cups fresh baby spinach, wilted 1½ cups bottled roasted red pepper strips, well-drained 1 tsp. salt ½ tsp. freshly ground black pepper 2¼ cups Swiss cheese, shredded For each frittata, heat 1 Tbsp. olive oil in 10" saute pan on medium heat. Saute one-third of the onions for 1 minute. Add one-third ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.