FRITTATA POCKETS
Makes 100 servings
Serving Size: 1/2 pita

2/3 cup olive oil
6 lbs. onions, fresh
2 tbsp. thyme leaf, dried
13 lbs., 2 ozs. eggs, whole, fresh and frozen
1/4 cup salt
1/2 tbsp. cayenne pepper
1 quart, 2 5/8 cups parmesan cheese, shredded
4 lbs. tomatoes, fresh
50 pitas pita bread, 6 1/2-inch rounds

Preheat oven to 375 degrees F. Spray five 12x20x2-in. pans with nonstick cooking spray.

Heat oil in a steam-jacketed kettle or large skillet. Add chopped onions and thyme. Cook, stirring occasionally, until limp, about 5 minutes, adding water if necessary to prevent scorching. Drain off any excess liquid and divide evenly between pans.

Beat eggs, salt and pepper. Pour about 2 1/2 cups egg mixture of onions in each pan.

Bake 12 to 15 minutes until mixture is puffy and firm in the center.

Sprinkle 2/3 cup of cheese over eggs in each pan. Bake an additional 3 to 5 minutes, until cheese is melted.

Slice eggs in each pan into strips, cutting each pan 2x10. Cut each pita in half.

For each serving, portion two strips egg mixture and 1 1/2 Tbsp. tomatoes into each pita half. Serve immediately.

Source: American Egg Board