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Cook Talk

Breakfast Frittata for 100
Hello Ellen,

First off I HAVE to say that this page has been an amazing resource for my endeavor to feed 100 teenage camper and staff. I am asking for your feed back on my calcs for this breakfast frittata that I plan to make.

Total Ingredients distributed between 9 – 9x13 pans:
7 cup chopped sweet onion, preferably Vidalia (about 1 large)
7 cup bell pepper
7 cup potatoes
7 cup chopped country ham
7 cup grated Gruyere cheese
13 1/3 cups heavy cream
7 cup whole milk
108 large eggs

Thank you!

If you have 100 teens plus staff, please increase amounts to 12 pans. You can reverse whole milk and cream- or use 1/2 and 1/2 instead of heavy cream for a healthier and still delicious dish. You need heavy carbs this, toast, bagels, etc, (at least 15 pounds per 100 and 3 pounds butter per 100) and I strongly suggest 1 pan vegetarian.

Good for you!

Hello, I should have been more clear. I meant to say, there are actually a total of 80-85 actual campers and staff. I used your tip regarding 100 servings actually feeding 80 folks. So is my math right? I will have a vegetarian pan and fruit. How do you make toast of that many people? Thank you!
Ok with the tenth pan as meatless, you are good.

Consider making the toast in the oven. For fast, turn the oven to broil, and put the sheet pan on the top rack of the oven, closest to the broiler. Keep an eye on the toast, as it will brown quickly — your breakfast or snack will be ready after about 2 minutes on each side. Slow-toasting in the oven, heat the oven to 350° F. Toast your bread on the middle rack of the oven, either on a sheet pan or directly on the grates, for about 10 minutes, flipping it halfway through. The lower heat will give you a bit more control — cut down the cooking time for golden brown toast, and leave it in a bit longer if you like it darker and crisper.

Of course if making it in the oven, you might do bagel halves or English muffins halves.

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