Veggie Frittata

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In this lab, we made our very own veggie frittatas. For my frittata, I added broccoli, red pepper, tomato, and garlic. The methods we used in this lab include sautéing, egg cookery, and knife skills. I was able to learn an easy dish great for getting rid of leftover vegetables and anything that you have available. Some of the skills I used in this lab include sautéing, parboiling, slicing, grating and whisking. One challenge I had when making this dish was ensuring that we were able to complete the lab before the end of the block. A success that I had during this lab was the final product of the dish, it had an amazing taste with all the different flavours the meal had. The product standards for this dish were met, the eggs and vegetables were cooked perfectly and were seasoned correctly. I would make this dish again because it is great at using anything you have available to create a well-balanced breakfast or dish. Some facts I learned while researching this dish were that frittatas are similar to quiches, breakfast sandwiches, and omelets. I also learned that for something to be considered a balanced breakfast it must include foods from at least 3 of the 5 food groups.

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